Sustainable fish pie

Sustainable fish pie

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(7 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Serves 6
James Martin uses pollock in his deliciously rich ocean pie - it's a great sustainable alternative to cod

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal435
  • fat16g
  • saturates9g
  • carbs37g
  • sugars6g
  • fibre3g
  • protein36g
  • salt0.9g
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  • 500ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • ½ onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 clove



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 2 bay leaf
  • 6 black peppercorn
  • 700g pollock fillet, skinned and cut into bite-sized pieces
  • 300g uncooked north Atlantic prawn, peeled



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 50g butter, plus extra for dotting



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • pinch nutmeg

For the mash

  • 1kg floury potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch nutmeg


  1. Put the milk, onion, cloves, bay leaves and peppercorns in a medium-sized pan, then slowly bring to the boil. Carefully add the fish into the hot milk, reduce the heat and poach for 6-8 mins, adding the prawns for the final 3 mins. Using a slotted spoon, lift the fish into a mediumsized ovenproof dish, strain the milk and set aside.

  2. Melt the butter in a saucepan, then add the flour and cook, stirring constantly, for 1 min. Gradually stir in the milk on a low heat so that it’s fully incorporated into the sauce, then gently simmer for 5-10 mins until thickened. Finally, add the parsley, a pinch of nutmeg and some seasoning. Pour the sauce over the fish, then set aside.

  3. To make the mash, boil the potatoes until cooked, then drain well. Place the pan over the heat again, add the milk and butter, and mash until smooth. Season with salt, pepper and nutmeg.

  4. Heat oven to 200C/180C fan/gas 6. Spoon the mash onto the fish mixture, spread out evenly, then rough up slightly with a spoon or a fork. Dot the pie with butter, then place in the oven for 35-40 mins until piping hot and golden on top. If you want it to be extra crisp on top, flash the pie under a hot grill at the end to get it nice and brown.

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Comments, questions and tips

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1st Apr, 2013
Far to fidley to go to the effort. With all that washing up and cooking using all that electricity and water I'd say Its not exactly sustainable. Tasty but a little too much dairy in it making it very heavy.
21st Aug, 2012
I love fish and I live pie so I was ready for this to hit all my buttons but somehow I wasn't blown away. I'd read that it was a bit bland so I made lots of mods to the sauce (extra seasoning, onion chopped up and unstrained, mustard, garlic) but it was still a bit uninspiring. Perfectly nice just not sure it's worth all the fuss it takes to make it happen (3 pots + oven dish + one more for side veg = lots of mess). I've found the salmon, broccoli and potato bake from this site a ton easier and tastier.
2nd Jul, 2012
Was lovely once I removed the spider that got into my mash when my back was turned !
7th Jun, 2012
What can you use instead of full-fat milk?
6th May, 2012
This is a family favourite. I add cheese (cheddar and parmesan) and a teaspoon of English mustard to the sauce and season well. Usually do with a mixture of salmon, haddock and prawns. Even the fussy eater in the family will eat it.
Frantic Flapjack
30th Jan, 2012
After reading the above comments about it being a bit bland, I made sure I seasoned everything well and also added a spoon of grainy mustard to the sauce to give it some depth. Also mixed in some grated Cheddar to the mash potato and sprinkled some on top before I put it in the oven. The end result was lovely. Served with the braised lettuce and peas.
mother_ship's picture
27th Jan, 2012
Loved this, simple but tasty, I used salmon and prawns because that's what I had to hand, serve with green veg to get perfect comfort food.
21st Jan, 2012
Subtle flavours, think I could have seasoned more. I think smoked fish would have helped. I couldn't get pollock so used nile perch instead which worked very well. The prawns were lovely in it. And the best thing is that my toddler enjoyed it - my toughest critic! Would make again.
20th Jan, 2012
bit bland, even though I added salmon. Couldn't get pollack, so used pouting on recommendation of fishmonger. Next time I would add some smoked fish and top with some cheddar cheese, but easy to do and nice comfort food.
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