Fish Pie
David requested and I delivered this evening with Fish Pie 😉.
I was after salmon barbecued on the grill, but David mentioned Fish Pie with mushroom soup, which is a favorite from his home country (i.e. UK). After some thought, he had me sold because it’s winter after all and comfort food is delicious, I had cream and mushrooms that needed to be used and for Christmas I got these great Lodge Mini Cast Iron Skillets and I want to test them out (and boy did they work great).
Fish Pie, aka as Fisherman’s Pie, is a traditional British dish. This pie is baked with mashed potatoes on top versus the traditional shortcrust or puff pastry often associated with savory pies in the UK and fish (often white fish) is poached in a white cream sauce or cheddar cheese sauce beneath those potatoes. For my fish pie I used white fish and salmon, which I poached in a starch mushroom onion cream sauce 😋.
Some Notes
- For your white fish, you could use Cod, Halibut, Haddock or Tilapia. I used chowder fish because my supermarket had it and it was white 😉. You could also add shrimp, aka prawns, which are rather traditional in Fish Pie. I would add between 1-2lbs of fish/shellfish.
- I suggest cutting the fish in large chunks because you don’t want it breaking up too much in the sauce.
- I added mushrooms and onions, which was delicious, but you could replace with peas and leeks.
- This recipe feeds two with leftovers and you could easily double if you’re looking for more servings.
- I used cream in the recipe and you could substitute with milk or half & half, if you’d rather. The recipe only calls for 1 cup of cream and if you find you need to think your sauce, I would add additional cream, milk or half & half.
- Create peaks with your mashed potatoes because that will help create some color to your pie. Note: You should add your cooking vessel(s) to a sheet tray if you overfill, like I did.
I hope you enjoy my Fish Pie and cheers🥂!
Fish Pie
Ingredients
Mashed Potatoes
- 1 lb russet or yukon gold potatoes, quartered
- 1 TBS butter
- 2 TBS cream
- Salt & pepper
Cream Sauce
- 2 TBS butter
- 1 small onion, chopped
- 5 baby bella mushrooms, chopped
- 1 clove garlic, chopped
- 2 TBS flour
- 1 cup cream
- ½ lemon, juice
- ½ cup white wine
- ½ tsp Worcestershire Sauce
- ¼ tsp old bay seasoning
- ⅛ tsp dried dill
- Salt & Pepper
Fish
- ¾ lb white fish, cubed
- ½ lb salmon, skin removed and cubed
- ½ cup cheese, grated for topping
Garnish
- 1 green onion (tops only), chopped
Instructions
- Begin by melting the butter in a medium sized saucepan. Add the onions and mushrooms and allow to sweat for a few minutes.
- Add the garlic and stir until aromatic.
- Add the cream and allow to thicken, 5 minutes. Note: If it's too thick, thin the sauce with additional cream, milk or half & half.
- Add the lemon juice, white wine, Worcestershire and the spices and cook together for a few more minutes.
- Now add the fish and cook together for 2-3 minutes. Note: The fish will poach in the cream sauce while it bakes.
- Spoon mixture into mini cast iron skillets, rimkens or a small-ish shallow baking dish.
- Top with mashed potatoes.
- Cook at 350 degrees for 25 minutes. At the 25 minute point, top with cheese and turn the oven to boiler and allow the top to get golden brown.
- Garnish with green onion, enjoy and cheers🥂!
Notes
- For your white fish, you could use Chowder Fish (i.e. Tilapia),Cod, Halibut, or Haddock.
- I suggest cutting the fish in large chunks because you don’t want it breaking up too much in the sauce.
- I added mushrooms and onions and you could replace with peas and leeks.
- This recipe feeds two with leftovers and you could easily double if you’re looking for more servings.
- I used cream in the recipe and you could substitute with milk or half & half, if you’d rather. The recipe only calls for 1 cup of cream and if you find you need to think your sauce, I would add additional cream, milk or half & half.
- Create peaks with your mashed potatoes because that will help create some color to your pie.
