Stephen Harris recipe for baked potato fish pie

Published: Tuesday, November 11, 2025 at 6:00 am

Baked Potato Fish Pie: A Clever Twist on a Classic

A new recipe offers a creative take on the traditional fish pie, combining the comforting flavors of the classic dish with the convenience of a baked potato. The recipe, adapted from Stephen Harris's cookbook, "The Sportsman at Home," presents a unique approach to a familiar favorite.

The core concept involves creating a fish pie filling and then incorporating it into baked potato skins. The process begins with baking large potatoes until tender. While the potatoes are baking, a fish pie filling is prepared. This involves sautéing onions, celery, and fennel in butter, followed by the addition of vermouth, which is cooked down. Creme fraiche is then added, followed by diced cod and prawns.

Once the potatoes have cooled, they are cut in half, and the flesh is scooped out and mixed with the fish filling. Chives and lemon juice are added to enhance the flavor. The mixture is then returned to the potato skins, topped with grated cheddar cheese, and placed under a hot grill until the cheese melts and bubbles. The finished dish is designed to be served in a napkin, making it ideal for casual outdoor dining.

The recipe is designed to be a warm and satisfying meal, perfect for cooler weather. It offers a novel way to enjoy the flavors of a fish pie in a more portable and convenient format.

BNN's Perspective: This recipe is a clever and appealing adaptation of a classic dish. The combination of familiar flavors with a unique presentation makes it an interesting option for home cooks looking for something new. While the recipe may require a bit of preparation, the end result promises a delicious and satisfying meal.

Keywords: baked potato, fish pie, recipe, Stephen Harris, cookbook, cod, prawns, cheddar, chives, lemon juice, cooking, food, meal

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