Fisherman's Pie

Name: Fisherman's Pie
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 900 g Maris Piper potatoes; 1,500 ml Water; 1 tsp Salt; 2 piece Egg; 1,000 ml Water; 1,000 ml Water; 30 g Unsalted butter; 50 ml Double cream; 0.5 tsp Salt; 0.25 tsp White pepper; 1 piece White onion; 500 ml Whole milk; 2 piece Bay leaf; 300 g smoked haddock fillet; 200 g skinless salmon fillet; 150 g Raw king prawns; 15 g Flat-leaf parsley; 50 g Unsalted butter; 40 g Plain flour; 1 tsp English mustard; 0.25 tsp Salt; 0.25 tsp Ground black pepper; 50 g Mature cheddar

1 hr 25 min · 46 min active · makes ~6.05 l · Trivial

Smoked haddock, salmon and king prawns with hard-boiled eggs in a mustard and parsley sauce, under buttery mashed potato and golden cheddar.

See more →

Fisherman's Pie

Smoked haddock, salmon and king prawns with hard-boiled eggs in a mustard and parsley sauce, under buttery mashed potato and golden cheddar.

See more →

TOTAL TIME

1 hr 25 min

ACTIVE TIME

46 min

QUANTITY

~6.05 l

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/24

Ingredients

0/18 gathered · 4 servings

900g

3,500ml

1.75tsp

2piece

80g

50ml

0.25tsp

1piece

500ml

2piece

300g

200g

150g

15g

40g

1tsp

0.25tsp

50g

#	Quantity	Notes	State
1	900g	—	—
2	3,500ml	—	—
3	1.75tsp	—	—
4	2piece	—	—
5	80g	—	—
6	50ml	—	—
7	0.25tsp	—	—
8	1piece	—	—
9	500ml	—	—
10	2piece	—	—
11	300g	—	—
12	200g	—	—
13	150g	—	—
14	15g	—	—
15	40g	—	—
16	1tsp	—	—
17	0.25tsp	—	—
18	50g	—	—

Tools

27 items

Procedure

70 steps

1 of 70

Lay the potatoes on the chopping board.

Maris Piper potatoes · 900 g

⏱ 10s

ResultMaris Piper potatoes

2 of 70

Peel the maris Piper potatoes

Maris Piper potatoes · step 1

⏱ 4 min 30s

ResultPeeled Maris Piper potatoes

3 of 70

Cut them into even 5 cm chunks.

Peeled Maris Piper potatoes · step 2

⏱ 2 min

ResultRaw chips

4 of 70

Put them in the large saucepan.

Raw chips · step 3

⏱ 10s

ResultRaw chips

5 of 70

Cover with 1.5 litres of cold water.

Water · 1,500 ml

⏱ 15s

ResultPotatoes in water

6 of 70

Add 1 teaspoon of the salt.

Salt · 1 tsp

⏱ 5s

ResultPotatoes in salted water

7 of 70

Bring to the boil.

⏱ 8 min

ResultBoiling potatoes

8 of 70

Simmer for about 18 minutes, until a knife slides in with no resistance.

⏱ 18 min

ResultCooked potatoesused in step 23

9 of 70

Meanwhile, put the eggs in the small saucepan.

Egg · 2 piece

⏱ 10s

ResultEgg

10 of 70

Cover with 1 litre of cold water.

Water · 1,000 ml

⏱ 10s

ResultEggs in water

11 of 70

Bring to the boil.

⏱ 5 min

ResultBoiling eggs

12 of 70

Simmer for 9 minutes.

⏱ 9 min

ResultHard-boiled eggs

13 of 70

Drain them in a second colander.

Hard-boiled eggs · step 12

⏱ 15s

ResultDrained eggsused in step 16

14 of 70

Pour away the water.

Drained eggs · step 13

⏱ 5s

15 of 70

Fill the medium bowl with 1 litre of cold water.

Water · 1,000 ml

⏱ 10s

ResultWater

16 of 70

Put the eggs in the cold water.

Drained eggs · step 13

⏱ 10s

ResultEggs in cold water

17 of 70

Leave them for 5 minutes, until cool enough to handle.

⏱ 5 min

ResultCooled eggs

18 of 70

Lift the eggs out into the colander.

Cooled eggs · step 17

⏱ 10s

ResultCooling waterused in step 20

19 of 70

Pour away the cooling water.

Cooling water · step 18

⏱ 5s

20 of 70

Put the eggs on the plate.

Cooling water · step 18

⏱ 5s

ResultCooling water

21 of 70

Tap them all over and peel off the shells.

⏱ 1 min

ResultPeeled eggs

22 of 70

Cut each egg into quarters.

⏱ 30s

ResultQuartered eggsused in step 46

23 of 70

Drain the potatoes in the colander.

Cooked potatoes · step 8

⏱ 20s

ResultDrained potatoesused in step 25

24 of 70

Pour away the water.

Drained potatoes · step 23

⏱ 5s

25 of 70

Tip them back into the empty pan.

Drained potatoes · step 23

⏱ 10s

ResultDrained potatoes

26 of 70

Leave off the heat for 2 minutes to steam dry.

⏱ 2 min

ResultSteam-dried potatoes

27 of 70

Add 30 g of the butter.

Unsalted butter · 30 g

⏱ 5s

ResultPotatoes and butter

28 of 70

Pour in the cream.

Double cream · 50 ml

⏱ 10s

ResultPotatoes, butter and cream

29 of 70

Mash until completely smooth.

⏱ 3 min

ResultMashed potato

30 of 70

Add 1/2 teaspoon of the salt.

Salt · 0.5 tsp

⏱ 5s

ResultSalted mash

31 of 70

Add the white pepper and beat it in.

White pepper · 0.25 tsp

⏱ 20s

ResultSeasoned mashused in step 62

32 of 70

Lay the onion on the chopping board.

White onion · 1 piece

⏱ 5s

ResultWhite onion

33 of 70

Cut it in half through the root and peel off the skin.

White onion · step 32

⏱ 30s

ResultHalved white onion

34 of 70

Put the halves in a second large saucepan.

Halved white onion · step 33

⏱ 5s

ResultHalved white onion

35 of 70

Pour in the milk.

Whole milk · 500 ml

⏱ 10s

ResultOnion in milk

36 of 70

Add the bay leaves.

Bay leaf · 2 piece

⏱ 5s

ResultFlavoured milk

37 of 70

Lay in the skinless smoked haddock.

Smoked haddock fillet · 300 g

⏱ 10s

ResultHaddock in milk

38 of 70

Lay the skinless salmon alongside.

Skinless salmon fillet · 200 g

⏱ 10s

ResultFish in milk

39 of 70

Bring the milk slowly to a bare simmer over a medium-low heat.

⏱ 5 min

ResultFish in simmering milk

40 of 70

Poach for 8 minutes, until the fish is opaque and just flakes.

⏱ 8 min

ResultPoached fish

41 of 70

Lift the fish into the 2-litre baking dish, about 20 × 30 cm, leaving the milk behind.

Poached fish · step 40

⏱ 30s

ResultPoached fish

42 of 70

Fish the onion and bay leaves out of the milk onto a small plate.

Poached fish · step 41

⏱ 20s

ResultPoached fishused in step 55

43 of 70

Throw them away.

⏱ 5s

44 of 70

Break the fish into large flakes with the fork, picking out any bones, and spread it over the dish.

⏱ 1 min 30s

ResultFlaked fish

45 of 70

Scatter the raw prawns among the fish.

Raw king prawns · 150 g

⏱ 20s

ResultFish and prawns

46 of 70

Tuck the egg quarters in among them.

Quartered eggs · step 22

⏱ 20s

ResultPie filling

47 of 70

Turn the oven to 200 °C (180 °C fan).

200°C

⏱ 15 min

48 of 70

Lay the parsley on the board.

Flat-leaf parsley · 15 g

⏱ 5s

ResultFlat-leaf parsley

49 of 70

Chop the leaves finely.

Flat-leaf parsley · step 48

⏱ 40s

ResultFinely chopped parsley

50 of 70

Put them in the small bowl.

Finely chopped parsley · step 49

⏱ 5s

ResultFinely chopped parsleyused in step 60

51 of 70

Put the remaining 50 g of butter in the medium saucepan.

Unsalted butter · 50 g

⏱ 5s

ResultUnsalted butter

52 of 70

Melt over a medium heat.

⏱ 1 min

ResultMelted butter

53 of 70

Add the flour.

Plain flour · 40 g

⏱ 5s

ResultUncooked roux

54 of 70

Stir for 2 minutes, until it smells biscuity.

⏱ 2 min

ResultPale roux

55 of 70

Pour in the poaching milk a little at a time, whisking out the lumps before adding more.

Poached fish · step 42

⏱ 1 min 30s

ResultRoux and milk

56 of 70

Simmer for about 4 minutes, whisking, until thick and smooth.

⏱ 4 min

ResultWhite sauce

57 of 70

Add the mustard.

English mustard · 1 tsp

⏱ 5s

ResultMustard sauce

58 of 70

Add the rest of the salt.

Salt · 0.25 tsp

⏱ 5s

ResultSalted sauce

59 of 70

Add the black pepper.

Ground black pepper · 0.25 tsp

⏱ 5s

ResultSeasoned sauce

60 of 70

Stir in the parsley.

Finely chopped parsley · step 50

⏱ 15s

ResultParsley sauce

61 of 70

Pour the sauce over the fish, prawns and eggs.

Parsley sauce · step 60

⏱ 20s

ResultSauced filling

62 of 70

Spoon the mash over in dollops, starting at the edges so it seals the filling in.

Seasoned mash · step 31

⏱ 1 min

ResultFilling topped with mash

63 of 70

Spread it level and rough up the surface with the fork.

⏱ 40s

ResultRidged mash topping

64 of 70

Put the cheddar in a second small bowl.

Mature cheddar · 50 g

⏱ 5s

ResultMature cheddar

65 of 70

Grate it coarsely.

⏱ 1 min

ResultGrated mature cheddar

66 of 70

Scatter the cheese over the mash.

Grated mature cheddar · step 65

⏱ 15s

ResultPie ready to bake

67 of 70

Using oven gloves, put the large baking dish in the oven.

⏱ 10s

ResultPie ready to bake

68 of 70

Bake for about 30 minutes, until the top is golden, the sauce bubbles at the edges and a thermometer in the centre reads 74 °C.

200°C

⏱ 30 min

ResultBaked fisherman's pie

69 of 70

Using oven gloves, take the large baking dish out.

⏱ 10s

ResultBaked fisherman's pie

70 of 70

Leave to settle for 5 minutes before serving.

⏱ 5 min

ResultFisherman's Pie

Total Time1 hr 25 min

#	Product	Tool	Action
1	900 g		Lay the potatoes on the chopping board.⏱ 10sResultMaris Piper potatoes
2	Maris Piper potatoesstep 1		Peel the maris Piper potatoes⏱ 4 min 30sResultPeeled Maris Piper potatoes
3	Peeled Maris Piper potatoesstep 2		Cut them into even 5 cm chunks.⏱ 2 minResultRaw chips
4	Raw chipsstep 3		Put them in the large saucepan.⏱ 10sResultRaw chips
5	1,500 ml		Cover with 1.5 litres of cold water.⏱ 15sResultPotatoes in water
6	1 tsp		Add 1 teaspoon of the salt.⏱ 5sResultPotatoes in salted water
7	—		Bring to the boil.⏱ 8 minResultBoiling potatoes
8	—		Simmer for about 18 minutes, until a knife slides in with no resistance.⏱ 18 minResultCooked potatoesused in step 23
9	2 piece		Meanwhile, put the eggs in the small saucepan.⏱ 10sResultEgg
10	1,000 ml		Cover with 1 litre of cold water.⏱ 10sResultEggs in water
11	—		Bring to the boil.⏱ 5 minResultBoiling eggs
12	—		Simmer for 9 minutes.⏱ 9 minResultHard-boiled eggs
13	Hard-boiled eggsstep 12		Drain them in a second colander.⏱ 15sResultDrained eggsused in step 16
14	Drained eggsstep 13		Pour away the water.⏱ 5s
15	1,000 ml		Fill the medium bowl with 1 litre of cold water.⏱ 10sResultWater
16	Drained eggsstep 13		Put the eggs in the cold water.⏱ 10sResultEggs in cold water
17	—		Leave them for 5 minutes, until cool enough to handle.⏱ 5 minResultCooled eggs
18	Cooled eggsstep 17		Lift the eggs out into the colander.⏱ 10sResultCooling waterused in step 20
19	Cooling waterstep 18		Pour away the cooling water.⏱ 5s
20	Cooling waterstep 18		Put the eggs on the plate.⏱ 5sResultCooling water
21	—		Tap them all over and peel off the shells.⏱ 1 minResultPeeled eggs
22	—		Cut each egg into quarters.⏱ 30sResultQuartered eggsused in step 46
23	Cooked potatoesstep 8		Drain the potatoes in the colander.⏱ 20sResultDrained potatoesused in step 25
24	Drained potatoesstep 23		Pour away the water.⏱ 5s
25	Drained potatoesstep 23		Tip them back into the empty pan.⏱ 10sResultDrained potatoes
26	—		Leave off the heat for 2 minutes to steam dry.⏱ 2 minResultSteam-dried potatoes
27	30 g		Add 30 g of the butter.⏱ 5sResultPotatoes and butter
28	50 ml		Pour in the cream.⏱ 10sResultPotatoes, butter and cream
29	—		Mash until completely smooth.⏱ 3 minResultMashed potato
30	0.5 tsp		Add 1/2 teaspoon of the salt.⏱ 5sResultSalted mash
31	0.25 tsp		Add the white pepper and beat it in.⏱ 20sResultSeasoned mashused in step 62
32	1 piece		Lay the onion on the chopping board.⏱ 5sResultWhite onion
33	White onionstep 32		Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion
34	Halved white onionstep 33		Put the halves in a second large saucepan.⏱ 5sResultHalved white onion
35	500 ml		Pour in the milk.⏱ 10sResultOnion in milk
36	2 piece		Add the bay leaves.⏱ 5sResultFlavoured milk
37	300 g		Lay in the skinless smoked haddock.⏱ 10sResultHaddock in milk
38	200 g		Lay the skinless salmon alongside.⏱ 10sResultFish in milk
39	—		Bring the milk slowly to a bare simmer over a medium-low heat.⏱ 5 minResultFish in simmering milk
40	—		Poach for 8 minutes, until the fish is opaque and just flakes.⏱ 8 minResultPoached fish
41	Poached fishstep 40		Lift the fish into the 2-litre baking dish, about 20 × 30 cm, leaving the milk behind.⏱ 30sResultPoached fish
42	Poached fishstep 41		Fish the onion and bay leaves out of the milk onto a small plate.⏱ 20sResultPoached fishused in step 55
43	—		Throw them away.⏱ 5s
44	—		Break the fish into large flakes with the fork, picking out any bones, and spread it over the dish.⏱ 1 min 30sResultFlaked fish
45	150 g		Scatter the raw prawns among the fish.⏱ 20sResultFish and prawns
46	Quartered eggsstep 22		Tuck the egg quarters in among them.⏱ 20sResultPie filling
47	—	200°C	Turn the oven to 200 °C (180 °C fan).⏱ 15 min
48	15 g		Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley
49	Flat-leaf parsleystep 48		Chop the leaves finely.⏱ 40sResultFinely chopped parsley
50	Finely chopped parsleystep 49		Put them in the small bowl.⏱ 5sResultFinely chopped parsleyused in step 60
51	50 g		Put the remaining 50 g of butter in the medium saucepan.⏱ 5sResultUnsalted butter
52	—		Melt over a medium heat.⏱ 1 minResultMelted butter
53	40 g		Add the flour.⏱ 5sResultUncooked roux
54	—		Stir for 2 minutes, until it smells biscuity.⏱ 2 minResultPale roux
55	Poached fishstep 42		Pour in the poaching milk a little at a time, whisking out the lumps before adding more.⏱ 1 min 30sResultRoux and milk
56	—		Simmer for about 4 minutes, whisking, until thick and smooth.⏱ 4 minResultWhite sauce
57	1 tsp		Add the mustard.⏱ 5sResultMustard sauce
58	0.25 tsp		Add the rest of the salt.⏱ 5sResultSalted sauce
59	0.25 tsp		Add the black pepper.⏱ 5sResultSeasoned sauce
60	Finely chopped parsleystep 50		Stir in the parsley.⏱ 15sResultParsley sauce
61	Parsley saucestep 60		Pour the sauce over the fish, prawns and eggs.⏱ 20sResultSauced filling
62	Seasoned mashstep 31		Spoon the mash over in dollops, starting at the edges so it seals the filling in.⏱ 1 minResultFilling topped with mash
63	—		Spread it level and rough up the surface with the fork.⏱ 40sResultRidged mash topping
64	50 g		Put the cheddar in a second small bowl.⏱ 5sResultMature cheddar
65	—		Grate it coarsely.⏱ 1 minResultGrated mature cheddar
66	Grated mature cheddarstep 65		Scatter the cheese over the mash.⏱ 15sResultPie ready to bake
67	—		Using oven gloves, put the large baking dish in the oven.⏱ 10sResultPie ready to bake
68	—	200°C	Bake for about 30 minutes, until the top is golden, the sauce bubbles at the edges and a thermometer in the centre reads 74 °C.⏱ 30 minResultBaked fisherman's pie
69	—		Using oven gloves, take the large baking dish out.⏱ 10sResultBaked fisherman's pie
70	—		Leave to settle for 5 minutes before serving.⏱ 5 minResultFisherman's Pie
Total Time			1 hr 25 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	800kcal
	51g
	39g
	21g
	57g
	10g
	5g
	1,354mg

Ingredients0/18

Tools0/24

Recipe

Fisherman's Pie

Smoked haddock, salmon and king prawns with hard-boiled eggs in a mustard and parsley sauce, under buttery mashed potato and golden cheddar.

What you’ll doYou will boil, mash and season the potatoes with butter and cream, and hard-boil and quarter two eggs. Poach smoked haddock and salmon in milk with onion and bay, lift out the fish and aromatics, and use the milk to make a mustard and parsley sauce. Flake the fish into a baking dish with raw prawns and the eggs, pour the sauce over, top with the mash and cheddar, and bake for 30 minutes until golden and bubbling.

Serves4

Total1 hr 25 min

LevelMedium

Ingredients

Maris Piper potatoes900 g
Water3,500 ml
Salt1.75 tsp
Egg2 piece
Unsalted butter80 g
Double cream50 ml
White pepper0.25 tsp
White onion1 piece
Whole milk500 ml
Bay leaf2 piece
Smoked haddock fillet300 g
Skinless salmon fillet200 g
Raw king prawns150 g
Flat-leaf parsley15 g
Plain flour40 g
English mustard1 tsp
Ground black pepper0.25 tsp
Mature cheddar50 g

Tools

SpoonMash saucepan (large saucepan)Poached fish saucepan (large saucepan)Parsley bowl (small bowl)Mature cheddar bowl (small bowl)Large baking dishOvenSmall plateSmall saucepanChef's knifeMedium bowlSlotted spoonWhiskPotato masherWooden spoonPotatoes colander (colander)Cooling colander (colander)Paring knifeBox graterGraterPeelerLadlePlateForkMedium saucepanOven gloveChopping board

Method

Lay the potatoes on the chopping board.

10sChopping boardMaris Piper potatoes · 900 g

Peel the maris Piper potatoes

4 min 30sChopping board, PeelerMaris Piper potatoes · step 1

Cut them into even 5 cm chunks.

2 minChopping board, Chefs knifePeeled Maris Piper potatoes · step 2

Put them in the large saucepan.

10sMash saucepan (large saucepan)Raw chips · step 3

Cover with 1.5 litres of cold water.

15sMash saucepan (large saucepan)Water · 1,500 ml

Add 1 teaspoon of the salt.

5sMash saucepan (large saucepan)Salt · 1 tsp

Bring to the boil.

8 minMash saucepan (large saucepan)

Simmer for about 18 minutes, until a knife slides in with no resistance.

Result · Cooked potatoes · used in step 23

18 minMash saucepan (large saucepan), Paring knife

Meanwhile, put the eggs in the small saucepan.

10sSmall saucepanEgg · 2 piece

Cover with 1 litre of cold water.

10sSmall saucepanWater · 1,000 ml

Bring to the boil.

5 minSmall saucepan

Simmer for 9 minutes.

9 minSmall saucepan

Drain them in a second colander.

Result · Drained eggs · used in step 16

15sCooling colander (colander)Hard-boiled eggs · step 12

Pour away the water.

5sSmall saucepanDrained eggs · step 13

Fill the medium bowl with 1 litre of cold water.

10sMedium bowlWater · 1,000 ml

Put the eggs in the cold water.

10sMedium bowlDrained eggs · step 13

Leave them for 5 minutes, until cool enough to handle.

5 minMedium bowl

Lift the eggs out into the colander.

Result · Cooling water · used in step 20

10sCooling colander (colander)Cooled eggs · step 17

Pour away the cooling water.

5sMedium bowlCooling water · step 18

Put the eggs on the plate.

5sPlateCooling water · step 18

Tap them all over and peel off the shells.

1 minPlate, Peeler

Cut each egg into quarters.

Result · Quartered eggs · used in step 46

30sPlate, Chefs knife

Drain the potatoes in the colander.

Result · Drained potatoes · used in step 25

20sPotatoes colander (colander)Cooked potatoes · step 8

Pour away the water.

5sMash saucepan (large saucepan)Drained potatoes · step 23

Tip them back into the empty pan.

10sMash saucepan (large saucepan)Drained potatoes · step 23

Leave off the heat for 2 minutes to steam dry.

2 minMash saucepan (large saucepan)

Add 30 g of the butter.

5sMash saucepan (large saucepan)Unsalted butter · 30 g

Pour in the cream.

10sMash saucepan (large saucepan)Double cream · 50 ml

Mash until completely smooth.

3 minMash saucepan (large saucepan), Potato masher

Add 1/2 teaspoon of the salt.

5sMash saucepan (large saucepan)Salt · 0.5 tsp

Add the white pepper and beat it in.

Result · Seasoned mash · used in step 62

20sMash saucepan (large saucepan), Wooden spoonWhite pepper · 0.25 tsp

Lay the onion on the chopping board.

5sChopping boardWhite onion · 1 piece

Cut it in half through the root and peel off the skin.

30sChopping board, Chefs knifeWhite onion · step 32

Put the halves in a second large saucepan.

5sPoached fish saucepan (large saucepan)Halved white onion · step 33

Pour in the milk.

10sPoached fish saucepan (large saucepan)Whole milk · 500 ml

Add the bay leaves.

5sPoached fish saucepan (large saucepan)Bay leaf · 2 piece

Lay in the skinless smoked haddock.

10sPoached fish saucepan (large saucepan)Smoked haddock fillet · 300 g

Lay the skinless salmon alongside.

10sPoached fish saucepan (large saucepan)Skinless salmon fillet · 200 g

Bring the milk slowly to a bare simmer over a medium-low heat.

5 minPoached fish saucepan (large saucepan)

Poach for 8 minutes, until the fish is opaque and just flakes.

8 minPoached fish saucepan (large saucepan)

Lift the fish into the 2-litre baking dish, about 20 × 30 cm, leaving the milk behind.

30sLarge baking dish, Slotted spoonPoached fish · step 40

Fish the onion and bay leaves out of the milk onto a small plate.

Result · Poached fish · used in step 55

20sSmall plate, Slotted spoonPoached fish · step 41

Throw them away.

5sSmall plate

Break the fish into large flakes with the fork, picking out any bones, and spread it over the dish.

1 min 30sLarge baking dish, Fork

Scatter the raw prawns among the fish.

20sLarge baking dishRaw king prawns · 150 g

Tuck the egg quarters in among them.

20sLarge baking dishQuartered eggs · step 22

Turn the oven to 200 °C (180 °C fan).

200°C15 minOven

Lay the parsley on the board.

5sChopping boardFlat-leaf parsley · 15 g

Chop the leaves finely.

40sChopping board, Chefs knifeFlat-leaf parsley · step 48

Put them in the small bowl.

Result · Finely chopped parsley · used in step 60

5sParsley bowl (small bowl)Finely chopped parsley · step 49

Put the remaining 50 g of butter in the medium saucepan.

5sMedium saucepanUnsalted butter · 50 g

Melt over a medium heat.

1 minMedium saucepan

Add the flour.

5sMedium saucepanPlain flour · 40 g

Stir for 2 minutes, until it smells biscuity.

2 minMedium saucepan, Wooden spoon

Pour in the poaching milk a little at a time, whisking out the lumps before adding more.

1 min 30sMedium saucepan, Ladle, WhiskPoached fish · step 42

Simmer for about 4 minutes, whisking, until thick and smooth.

4 minMedium saucepan, Whisk

Add the mustard.

5sMedium saucepanEnglish mustard · 1 tsp

Add the rest of the salt.

5sMedium saucepanSalt · 0.25 tsp

Add the black pepper.

5sMedium saucepanGround black pepper · 0.25 tsp

Stir in the parsley.

15sMedium saucepanFinely chopped parsley · step 50

Pour the sauce over the fish, prawns and eggs.

20sLarge baking dishParsley sauce · step 60

Spoon the mash over in dollops, starting at the edges so it seals the filling in.

1 minLarge baking dish, SpoonSeasoned mash · step 31

Spread it level and rough up the surface with the fork.

40sLarge baking dish, Fork

Put the cheddar in a second small bowl.

5sMature cheddar bowl (small bowl)Mature cheddar · 50 g

Grate it coarsely.

1 minMature cheddar bowl (small bowl), Grater

Scatter the cheese over the mash.

15sLarge baking dishGrated mature cheddar · step 65

Using oven gloves, put the large baking dish in the oven.

10sLarge baking dish, Oven, Oven glove

Bake for about 30 minutes, until the top is golden, the sauce bubbles at the edges and a thermometer in the centre reads 74 °C.

200°C30 minLarge baking dish

Using oven gloves, take the large baking dish out.

10sLarge baking dish, Oven, Oven glove

Leave to settle for 5 minutes before serving.

Result · Fisherman's Pie

5 minLarge baking dish

Printed 6 October 2026