Full of chunky seafood and topped with cheddar cheese, British Fish Pie is tasty and comforting.
Yield: 1 (8x8) baking dish (Double the recipe to fill a 9x13 dish.)
Servings: 6 people
Ingredients
- 2 lbs russet potatoes, peeled and cubed
- 2 lb mixed firm white fish fillets (salmon, cod, haddock, Pollock), cut into large chunks
- 2 c milk
- 2 bay leaves
- 3 Tbsp unsalted butter, softened
- 2 garlic cloves, minced
- 1 small leek, chopped
- ⅓ c unbleached all-purpose flour
- ½ tsp salt
- ¼ tsp ground black pepper
- Pinch nutmeg
- 4 hard boiled eggs, peeled and chopped
- ½ bunch fresh parsley, leaves only, chopped
- ¾ c cheddar cheese, shredded
Instructions
For the Mashed Potatoes (Or use 4 cups of prepared, seasoned, warm mashed potatoes.)
- Place the potatoes in a large saucepan and cover them with water. Bring the water to a boil over medium high heat. Reduce the heat to medium and boil for 20 minutes.
- Drain and mash the potatoes to a creamy consistency with 1 Tbsp milk and 1 Tbsp butter (if desired). Season with salt and pepper to taste.
For the Fish Pie Filling
- While the potatoes are cooking, place the fish, milk, and bay leaves into a new pot. Bring to a simmer over medium high heat. Reduce the heat to medium low and poach the fish until tender, 5-8 min. Remove fish from the poaching liquid and set aside. Reserve the milk.
- Melt the butter in a large skillet. Add the garlic and chopped leek. Saute over medium heat for 3-5 minutes, until softened.
- Mix in the flour, stirring until moistened.
- Add the fish poaching milk slowly and cook over medium heat until thickened slightly, but still pourable, 2-3 min, stirring continually.
- Remove the sauce from the heat and season with salt, pepper, and nutmeg. Mix well and adjust seasonings to taste.
Putting It All Together
- Preheat your oven to 375F.
- Layer the poached fish in a greased, 8x8 baking dish.
- Scatter the chopped hard boiled eggs and parsley over the fish.
- Pour the sauce over the eggs and parsley.
- Top the pie with the mashed potatoes, pushing it to the edges to seal in the filling.
- Sprinkle the cheddar cheese over top of the potatoes.
- Bake for 40 minutes, or until bubbly and golden.*
- Remove the pie from the oven and let it stand for 10 minutes before serving with peas or fresh greens
Notes
*To make this pie a day ahead: Prepare it up to the point of baking. Cover and refrigerate overnight. Remove the pie from the refrigerator 1 hour before baking. Bake for 40-50 min, until bubbly. (Tenting loosely with aluminum foil near the end of baking time, if necessary.)