Fisherman's Pie

This recipe features in these meal plans: Back-to-school 1.

Mixed fish and prawns in a creamy leek sauce topped with mashed potatoes.


  • 320g of fish pie mix
  • 200g of cooked and peeled king prawns
  • 1 large leek (approx 310g), sliced
  • 2 medium baking potatoes (approx 320g each), peeled and diced
  • 200g of frozen peas
  • 75g of butter (5 tbsp)
  • 575ml of milk
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp plain white flour
  • 1 bay leaf
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 45 mins
  • Oven temp: 180c
  • Price per person: £2.57
  • Store cupboard: Cook's
  • Calories per serving: 652
  • 5-a-day per serving: 0.9
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Fisherman's Pie photo

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  1. Preheat the oven. For the mashed potato topping, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and mash with 2 tbsp butter and 125ml milk. Season well with salt and pepper and set aside.
  2. Meanwhile, to poach the fish, pour 450ml milk into a saucepan and add the fish mix and bay leaf. Carefully heat the milk, being careful not to let it boil over, and gently simmer for 2-3 minutes, or until the fish is cooked through. Remove the fish, reserving the poaching milk, and set aside.
  3. Melt 3 tbsp butter in a frying pan and cook the leek for 5-6 minutes, or until soft. Add the flour and cook for 1 minute. Gradually stir in the poaching milk. Simmer, stirring, for 2-3 minutes, or until the sauce thickens. Season with salt and pepper. Stir in the fish pie mix, cooked prawns and parsley.
  4. Spoon the fish mixture into the bottom of an ovenproof dish and top with the mashed potatoes. Run the prongs of a fork over the top of the mash so that it crisps in the oven. Bake in the oven for 20-25 minutes, or until the mash is golden. Serve immediately.
  5. Meanwhile, cook the peas according to the packet instructions.
  6. Serve the fisherman's pie with the cooked peas.

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