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Coastal Cottage: Posh fish pie

Lisa Faulkner takes to the sea on a wildlife trip around the Pembrokeshire coastline, cooking up seafood snacks and one of her all-time favourite dishes, fish pie, using the area's freshest seafood.

Serves: 4


2 shallots, finely chopped250ml white wine250ml double cream1 teaspoon Dijon/wholegrain mustard1 x salmon fillet1 x small haddock fillet1 x smoked haddock fillet12 x king prawns1 tablespoon fresh parsley, finely chopped1 tablespoon fresh tarragon, finely chopped1 tsp dried seaweed - optionalsalt and pepper900g Mash potato mixed with 1 tbsp chopped chives


Preheat oven to 200 °c

Heat the shallots and wine in a saucepan and reduce by half.

Add the cream and let it bubble away until it coats the back of a spoon.

Stir in the mustard and chopped fish, add salt and pepper to taste and cook for about 5 minutes.

Stir through the parsley and tarragon and chopped seaweed if using.

Place into an ovenproof dish. Top with the mashed potato and bake for 30 minutes until bubbling and golden brown on top. Sprinkle with the chopped chives and serve.

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