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Chunky Fisherman’s Pie

Chunks of fish in a creamy sauce, covered with a layer of sweetcorn mash.

Preparation time:30 minutes
Cooking time:40 minutes


  • 200g White Fish Fillet
  • 200g Salmon Fillet
  • 200g Smoked Haddock Fillet
  • 200g Peeled Prawns
White Sauce
  • 50g Butter
  • 50g Plain Flour
  • 500ml Milk
  • 1 Medium Onion
  • 2 Cloves of Garlic
  • 1kg Potatoes
  • 300g Sweetcorn
  • 40g Butter
  • A handful of Coriander (loosely chopped)
  • Salt and Black Pepper (to taste)


  • Start with potatoes; Bring to boil a large saucepan of water.
  • Chop potatoes into 3cm chunks, put into the saucepan, cook until potatoes are tender or skin starts to peel away.
  • While potatoes are cooking, cut fish fillets into medium sized chunks, then mix prawns in with fish chunks, transfer to your oven dish and set aside.
  • Pre-heat oven to 200°C, gas mark 6.
  • Make the sauce; Melt butter in a saucepan, sautè onions and garlic cloves.
  • Slowly stir in flour for about 2 minutes.
  • Turn off heat, and gradually stir in milk to get a nice smooth sauce.
  • Put heat back on, while stirring, bring to boil, leave for 5 minutes to cool, then pour onto the fish and prawns, then mix together.
  • Back to potatoes; Drain away water, then lightly mash potatoes.
  • Add in sweetcorn, butter, coriander, salt and pepper, then mix together well.
  • Evenly spoon on top of the filling, making sure the mash to right to the edge.
  • Bake for approximately 30 minutes or until peaks on mash have turned a golden brown colour.