James Martin’s ‘Creamy’ Fisherman’s Pie with Buttery Peas

### James Martin’s ‘Creamy’ Fisherman’s Pie with Buttery Peas

James Martin’s fish pie recipe is a culinary delight that combines the flavors of the sea with a creamy mash topping. This easy-to-make dish is perfect for a comforting family meal or a cozy gathering with friends.

Ingredients:

– 450g haddock, skin removed
– 450g cod, skin removed
– 2 Arbroath smokies (optional)
– 1 onion, peeled and studded with 4 cloves
– 2 bay leaves
– 40g butter
– 2.5 tbsp plain flour
– 500ml milk
– 1 small bunch of parsley, chopped

For the Topping:

– 800g mashed potato
– 50g melted butter
– 100ml double cream

To Serve:

– 600g peas
– Knob of butter

Instructions:

1. Preheat oven to 200C.
2. Cut fish into large chunks and place in an oven-proof dish.
3. Make an onion clouté by studding onion with bay leaves, garlic, and cloves. Place in a saucepan and cover with milk. Cook for 2 minutes.
4. Make the white sauce by melting butter in a pan and whisking in flour. Gradually add milk until sauce thickens. Season with salt and pepper.
5. Pour sauce over fish and refrigerate for 1 hour.
6. Cook potatoes in boiling water until tender. Drain and return to pan. Add butter, double cream, and parsley. Mix until smooth.
7. Spread or pipe potato mixture over the fish pie.
8. Bake for 30-40 minutes.
9. Serve with hot peas and top with butter and parsley.

This creamy and flavorful fish pie is sure to become a favorite. Indulge in the comforting flavors of the sea with James Martin’s culinary expertise.