55 mins
Manx Fisherman's Pie Recipe

Manx Fisherman's Pie

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Manx Fisherman's Pie always does the business for me. It's light and creamy and really brings the taste of the sea and rivers into my dining room. The Jumbo prawns are a luxury you can live without, but if you can stretch your housekeeping budget, they make quite a difference to this delicious pie.

      Preparation Time: 30 Minutes

      Cooking Time: 25 Minutes

Ingredients for Manx Fisherman's Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
1½ lb
floury potatoes
1 oz
¼ pint
7 oz
white fish (cod, haddock or pollock)
7 oz
salmon fillet
7 oz
undyed smoked haddock
4 oz
uncooked Jumbo King Prawns
7½ fl oz
double cream (heavy cream)
fish stock cube
1 medium
2 oz
Cheddar cheese
fresh herbs (tarragon, chives, mint)


How to Cook Manx Fisherman's Pie

  1. First, make the creamed potatoes... Peel the potatoes and cut into pieces of roughly equal size (A medium-sized potato is usually cut into about 6 pieces). Rinse the potatoes to remove any surface starch. Now place them in a large pan with sufficient salted water to cover the potatoes. Bring the water to the boil then turn down the heat and cover the pan so that it continues to boil gently.
  2. While the potatoes are cooking, let's move on to the pie... Hard boil the two eggs... Place about 2" - 3" (5cm - 7½cm) of water in a pan. Bring the water towards the boil. Once the water just begins to bubble, gently lower your egg(s) into the water on a spoon. Bring the water up to boiling point and continue to boil, cooking for eight minutes from the moment you placed your eggs in the water. Remove the eggs from the pan and cool under cold water. Remove the shells.
  3. Make sure the fish have no skin or bones then cut them into chunks and place in the bottom of a large ovenproof dish. Add the prawns on top. Pour the cream into a small saucepan, crumble in the fish stock cube and bring to a gentle boil, whisking to dissolve the stock cube. Pour over the fish. Roughly chop the hard-boiled eggs and arrange in the dish. Grate the cheese and sprinkle over the top.
  4. Trim the root and the green leaves off the leek and slice the white leaves. Place them in a pan of boiling water and blanch them for 1 minute. Drain and add to the fish.
  5. Cooking time for the potatoes can vary depending upon the type of potato and the texture. Generally, however, somewhere between 15 - 20 minutes is sufficient. When you think that the potatoes are close to being cooked, pierce one or two of them with a fork. If the fork penetrates easily with little resistance, the potatoes are cooked. Remove the pan from the heat and drain off the water.
  6. Add the butter and, using a potato masher, begin to break up and mash the potatoes. Bring the milk to the boil in a small sauce pan and add to the potatoes along with the yolks of the 3 eggs and beat until the texture is soft and light (and spreadable) - add a little more milk if needed.
  7. Spread the creamy potato over the fish, then use the back of a fork to make a nice pattern. Chop a few herbs (whatever's at hand) and sprinkle over the top. Drizzle a splash of olive oil over the potato and place the dish in a preheated moderate oven (Mk 6 - 400ºF - 200ºC) for 20-25 minutes until golden brown. Serve hot with peas and carrots.

When adding potatoes to a dish that contains sauce etc, start at the edges and work towards the centre. You'll find it will allow you to lay the potatoes evenly without disturbing the ingredients below.
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Reviews of Manx Fisherman's Pie

Rating 4 out of 5 - Many cooks will make this recipe again December 31 2014
Best fish pie recipe i have tried. All my family enjoyed it (even the baby!). I didnt put any cheese into the fish mix but i just sprinkled some cheese on the potato before final cooking in the oven. It was lovely!
(1 review)
Rating 4 out of 5 - Many cooks will make this recipe again August 03 2014
A great basic recipe! I used salmon, smoked haddock and prawns, as well as peas as I have 2 year old who likes peas!. Absolutely delicious! My first fish pie and I will definitely make it again. Everybody loved it and it will be my go to fish pie recipe from now on.
(6 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again December 14 2013
A lovely, really comforting recipe. Added loads of frozen peas too which gave it a lovely texture and extra colour. Will definitely make this again. Great weeknight supper. Might do without the eggs next time but that's a personal thing.
(7 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again August 21 2013
A fabulous fish pie. Guests raved and husband loved it, he had to have the leftovers the following day and still complimented it. The best fish pie I have made. Added some extra prawns to enhance it, but do not think it needed them, still very enjoyable and easy to make ahead.
(6 reviews)

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