How to Make Fisherman's Pie: A Classic British Comfort Meal for Home Cooks | cooking, recipes, bon apetit

Simple, satisfying, and full of seaside flavor. This Fisherman's Pie brings together flaky white fish, shellfish, and a silky herby sauce topped with a light souffle style mashed potato. It feels like a hug on a plate and fits perfectly into any weeknight or weekend dinner rotation. Whether a cook is new to seafood or confident at the stove, these clear steps and tips make the recipe approachable and delicious. cooking, recipes, bon apetit

Key takeaways

• Prepping the mashed potato topping correctly prevents a watery mash and gives a lovely golden finish.
• Treat shrimp with a small amount of baking soda and salt to keep it tender and juicy.
• Build a rich, thick sauce with clam juice and cream that will thin slightly once the fish releases juices.
• Anchor the mashed potato topping to the dish so it stays on top during baking.
• This recipe balances delicate white fish, shrimp, and smoked salmon for depth without overpowering the dish.

Ingredients at a glance

• 2 pounds russet potatoes
• 3 tablespoons butter plus 3 tablespoons butter for filling and 1 tablespoon melted for topping
• 1/3 cup heavy cream for mash and 2/3 cup heavy cream for sauce
• 1 egg yolk
• 12 ounces jumbo shrimp, peeled, deveined, halved
• 1/4 teaspoon table salt and 1/8 teaspoon baking soda for shrimp
• 1 leek, thinly sliced and 1 teaspoon minced thyme
• 1/3 cup white wine
• 3 tablespoons all purpose flour
• Two 8 ounce bottles clam juice
• 1 pound cod, cut into 1 inch pieces
• 4 ounces smoked salmon, cut into 1/2 inch pieces
• 1/2 teaspoon salt and 1/4 teaspoon pepper for sauce
• 1/4 cup minced parsley

Step by step

1. Make the mashed potato topping

1. Peel and cut the russet potatoes into roughly 1 inch pieces. Cover with cold water by about an inch, add a tablespoon of salt, bring to a boil, then reduce to a bare simmer. Cook 8 to 10 minutes until very tender.
2. Drain and return potatoes to the pot. Heat briefly over low to dry off surface moisture. Mash off heat until smooth but slightly rustic. This texture pairs best with the creamy filling.
3. Add 3 tablespoons butter first so the fat coats the starch and prevents gluey mash. Whisk together 1/3 cup heavy cream and 1 egg yolk then stir into potatoes. Cover and keep warm. The egg yolk gives richness and helps the mash puff under the broiler. cooking, recipes, bon apetit

2. Prep shrimp to stay tender

Shrimp gains a great snap when not overcooked. Peel and devein 12 ounces of jumbo shrimp and halve crosswise. Toss with 1/4 teaspoon table salt and 1/8 teaspoon baking soda and chill briefly. The baking soda helps the proteins retain moisture for a springier texture.

3. Build the creamy herby filling

1. Melt 3 tablespoons butter in a saucepan. Add the thinly sliced leek and 1 teaspoon minced thyme. Cook over medium low until meltingly soft about 6 to 7 minutes. No browning.
2. Add 1/3 cup white wine and reduce until nearly evaporated about 5 minutes.
3. Stir in 3 tablespoons flour to make a roux and cook 1 minute to set the starch.
4. Gradually whisk in two 8 ounce bottles of clam juice and 2/3 cup heavy cream. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer until very thick, like a thick clam chowder. Expect 10 to 30 minutes depending on heat.

4. Add the seafood

Cut 1 pound cod into 1 inch hearty chunks and add to the bowl with the shrimp. Fold in 4 ounces smoked salmon cut into half inch pieces so its smoky notes spread through the dish. Add seafood to the thick sauce and return to a gentle simmer. Cook on low, stirring every two minutes, until the shrimp turn opaque and the fish is just cooked through about 4 to 6 minutes. Turn off heat and fold in 1/4 cup minced parsley carefully so chunks stay intact. cooking, recipes, bon apetit

5. Assemble, top, and brown

1. Transfer filling to an 8 inch broiler safe baking pan and smooth.
2. To apply the mashed potato topping anchor small dollops against the side of the dish and build across. This prevents the mash from sinking into the sauce. Smooth the final surface and add a wavy pattern with a fork for texture.
3. Brush 1 tablespoon melted butter over the top to encourage browning.
4. Place the oven rack 8 inches from the broiler element and broil until golden and the filling bubbles about 6 to 7 minutes. Watch closely to avoid burning. Let rest 10 minutes before serving so the filling sets slightly.

Serving suggestions and final tips

• Serve with a simple green salad and lemon wedges to lift the flavors.
• Use firm white fish for big satisfying bites. The smoked salmon should be used sparingly to add background depth rather than dominate.
• If using scallops or mussels instead of shrimp, adjust cooking time so shellfish remain tender.
• Leftovers reheat gently in a low oven to keep the topping crisp and the filling creamy. cooking, recipes, bon apetit

This Fisherman's Pie is a warm, comforting dish that celebrates seafood with a creamy, herb scented sauce and a lightly souffle mashed potato top. With a few thoughtful techniques the result is tender shellfish, distinct chunks of white fish, and a golden top that brings it all together.

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