Chowder Fisherman's Pie & Parmesan Mash
Updated: Sep 26
Traditional British Fisherman's Pie is one of my most liked comfort foods. Chowder is a delicious milk-based seafood soup. In this recipe I combined both, I used loads of fragrant herbs and spices to make it even more delicious. All covered with cheese mash potato!
Ingredients for the pie:
250g (8.8oz) salmon diced
250g (8,8oz) smoked haddock diced
125g (4.4oz) prawns
125g (4.4oz) carrot small dice
150g (5.3oz) leek finely sliced
1 large shallot small dice
50g (1.8oz) celery small dice
4 garlic cloves, minced
2 bay leaves
50g (1.8oz) butter
50g (1.8oz) breadcrumbs (preferably sourdough)
2tbsp olive oil
50ml (3.5tbsp) cold water
700ml (0.74 quarts) milk
1,5 vegetable stock cubes or powder (Be careful not to make it too salty)
3g (0.1oz) fresh thyme
4g (0.14oz) fresh parsley
4g (0.14oz) fresh dill
1 lemon or lime zest
Ingredients for the mash:
1 kg of potatoes diced (2.2 Pounds) (Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavour-packed mash)
50g (1.8oz) butter
50g (1.8oz) of yoghurt or milk
20g (0.7oz) parmesan
pinch of nutmeg
1. Begin by frying the onions and garlic with 2tbsp of olive oil on medium heat for 5 minutes.
2. Add carrots, leek, celery and butter to the pan. Brown on medium heat for around 15 minutes. In the meantime, warm up the milk in the separate pan ready for the sauce and boil potatoes in salty water ready for mashing.
3. To your vegetables, add bay leaves, thyme, parsley, dill and zest. Pour in the milk and add a 1.5 vegetable stock cube and black pepper. Simmer for 5 minutes.
4. In the small bowl mix cornflour with 50ml (3.5tbsp) of cold water. Stir into the pie, and when the sauce thickens take it off the heat. Do not forget to check the seasoning.
5. Now add breadcrumbs, diced fish and prawns. Transfer into 2,5L size baking dish.
6. Mash potatoes with butter and yoghurt, add parmesan and nutmeg, check the flavour and top the pie using a spoon or piping bag, dust with black pepper.
7. Bake the fish pie for 30 minutes in 160C (320F) then change the setting for the grill in 180C (356F) and bake for another 5 minutes to colour the top.
8. Allow to cool down for 5 minutes before serving and enjoy!
Smoked fish tends to be salty, make sure you under season pie mixture.