Fisherman’s Pie
As we head into the Autumn months what could be better than a Fisherman's Pie hot from James' latest masterclass? Packed with haddock, cod and Arbroath smokies and topped with creamy mash is it comfort food at its best!
Ingredients
- 450g haddock, skin removed
- 450g cod, skin removed
- 2 Arbroath smokies (optional)
- ½ onion peeled and studded with 4 cloves
- 2 bay leaves
- 40g butter
- 2 ½ tbs plain flour
- 500ml milk
- 1 small bunch parsley, chopped
To top
- 800g mashed potato
- 50g butter melted
- 100ml double cream
To serve
- 600g peas
- Knob of butter
Method
- Pre heat the oven to 200c / gas mark 6.
- Cut the haddock and cod into large chunks. Pop into an ovenproof dish and top with flakes of Arbroath smokies.
- Stud the bay leaf and onion with the cloves then pop in a pan with the milk for 2 minutes.
- To make the white sauce, melt the butter in a pan, whisk in the flour and cook out for 2 minutes. Add the milk and whisk. Simmer until bubbling. Stir in the parsley.
- Cover the fish with the sauce. Mix the mash with the butter and cream and cover the whole pie. Bake for 30 to 40 minutes. Serve with hot peas with a knob of butter.
Ingredients
- 450g haddock, skin removed
- 450g cod, skin removed
- 2 Arbroath smokies (optional)
- ½ onion peeled and studded with 4 cloves
- 2 bay leaves
- 40g butter
- 2 ½ tbs plain flour
- 500ml milk
- 1 small bunch parsley, chopped
To top
- 800g mashed potato
- 50g butter melted
- 100ml double cream
To serve
- 600g peas
- Knob of butter
Method
- Pre heat the oven to 200c / gas mark 6.
- Cut the haddock and cod into large chunks. Pop into an ovenproof dish and top with flakes of Arbroath smokies.
- Stud the bay leaf and onion with the cloves then pop in a pan with the milk for 2 minutes.
- To make the white sauce, melt the butter in a pan, whisk in the flour and cook out for 2 minutes. Add the milk and whisk. Simmer until bubbling. Stir in the parsley.
- Cover the fish with the sauce. Mix the mash with the butter and cream and cover the whole pie. Bake for 30 to 40 minutes. Serve with hot peas with a knob of butter.
