Recipe: Fisherman’s Pie with Leeky Mash

(A Hairy Bikers Recipe). Serves 4.

For the filling
1 medium head of broccoli, cut into small florets
350g thick white fish fillets (I used Basa fillets)
150g smoked fish fillets (I used smoked Basa fillets)
400ml semi-skimmed milk
4 tbsp cornflour
4 tbsp cold water
150g cooked, peeled prawns
salt and pepper to taste

For the mash
600g floury potatoes (such as King Edwards or Maris Pipers)
20g butter
2 medium leeks (trimmed and cut into slices)
3 tbsp semi-skimmed milk
salt and pepper to taste

Peel the potatoes and cut into 4cm chunks. Put the potatoes in a large saucepan and cover them with cold water. Bring the water to the boil, then reduce the heat and simmer for 18-20 minutes until the potatoes are tender.

Meanwhile, melt the butter in a non-stick frying pan and fry the leeks for 5 minutes until softened but not coloured, stirring often. Drain the potatoes, then tip them back into the pan and mash with the milk and seasoning until smooth. Stir in the leeks and set aside.

Preheat the over to Gas mark 7/Fan 200 degrees. Cook the broccoli in boiling water for 2 minutes, then drain in a sieve under running water until cold. Set aside.

Cut the fish fillets into chunks of about 3cm and set aside. Pour the 400ml of milk into a large non-stick saucepan and bring it to a gentle simmer. Mix the cornflour and water together in a small bowl until smooth, then pour it into the warm milk. Bring to a gentle simmer and cook over a low heat for 2-3 minutes, stirring constantly with a wooden spoon until the sauce is thick. Season with salt and lots of pepper.

Add the fish pieces to the sauce and cook for 2 minutes, stirring only occasionally so the fish doesn’t break up too much. Add the prawns and broccoli to the mixture and stir gently until evenly combined.

Spoon the fish mixture into a 1.5 litre shallow ovenproof dish. Top with the leaky mash mixture, starting around the edge of the dish and working your way into the middle. Place the dish on a baking tray and cook in the oven for 35-40 minutes until lightly browned, bubbling and hot throughout.

Calories: 460
Carbs: 42g
Fat: 12g
Protein: 32g
Sugar: 7g
Sodium: 397mg

2 responses to “Recipe: Fisherman’s Pie with Leeky Mash”

  1. Wow looks great! We will try this tomorrow night thanks for sharing. I love the hairy dieters fishcake recipe too 🙂


    1. It really was delicious! I’d probably put less liquid in the filling next time I make it so it doesn’t bubble up through the topping so much. I’ll have to try out the fishcake recipe soon!


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