Fisherman's Pie

A beautiful Cornish homemade fish pie will always go down a treat. 
Head on over to our shop to see our selection of fresh cod and haddock fillets 


Fisherman's Pie
Serves 4


  • 225g (8oz) smoked cod or haddock fillets, fresh or defrosted, skinned.
  • 225g (8oz) coley, pollack or ling fillets, fresh or defrosted, skinned.
  • 575g (1 1/4lbs) potatoes, peeled.
  • 25g (1oz) butter or margarine
  • 25g (1oz) flour
  • 280ml (1/2 pint) semi-skimmed milk
  • 125g (4oz) peas
  • Pepper

1. Remove any pin bones and cut the fish fillets into large cubes.
2. Cut the potatoes into even sized pieces and boil for about 10-15 minutes.
3. Meanwhile, put the butter or margarine, flour and milk in a large saucepan.
4. Cook over a low heat. stirring all the time, until the sauce had thickened.
5. Stir in the fish, peas and seasoning and continue cooking over a very low heat for 5-8 minutes or until the fish is cooked, stirring occasionally.
6. Drain and mash the potatoes. Pour the fish mixture into a shallow over-proof dish and spoon or pipe the mashed potatoes on top.
7. Place on a baking tray and cook under a low to medium grill until the topping is golden brown. Serve with a selection of Vegetables.


  • The mixture of smoked and white fish gives extra flavor to a fisherman's pie.
  • There is no need to cook the fish before it is added to the sauce.
  • Try different toppings - puff pastry could be used and the pie baked in a hot over for about 35 minutes.
  • The fish is cooked in the sauce, retaining the flavor and nutrients. It could also be cooked in a liquid which can then be used to make a sauce to serve with the fish.

Nutritional values per portion (approx);

  • 292 Kilo-calories
  • 27g Protein
  • 8g Fat
  • 31g Carbohydrate
  • 3g Fibre