Description
A classic Fish Pie recipe featuring tender chunks of mixed fish in a creamy cheese and dill sauce, topped with fluffy mashed potatoes and baked to golden perfection. This hearty and comforting dish combines the rich flavors of seafood and sharp cheddar, perfect for a family dinner.
Ingredients
Scale
Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 3 tablespoons unsalted butter
- â…” cup milk
- ½ teaspoon salt
Filling
- 3 tablespoons unsalted butter
- 3 green onions, thinly sliced
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 pounds mixed fish fillets (cod, halibut, salmon, etc.), cut into 2-inch pieces
- 1 cup frozen peas
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Make Mashed Potatoes: Boil the peeled and cubed Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain thoroughly, then mash with 3 tablespoons of unsalted butter, ⅔ cup milk, and ½ teaspoon salt until creamy and smooth. Set aside.
- Preheat Oven: Set the oven to preheat at 350°F (175°C) to prepare for baking the assembled pie.
- Sauté Vegetables: In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add the thinly sliced green onions, chopped carrots, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes. Sprinkle with 3 tablespoons of all-purpose flour and cook for 2 minutes while stirring constantly to form a roux.
- Make Sauce: Gradually whisk in 2 cups of milk to the roux until the mixture is smooth and thickens into a creamy sauce. Stir in 1 cup of shredded sharp cheddar cheese, 1 teaspoon Dijon mustard, and 2 tablespoons of fresh chopped dill. Continue stirring until the cheese is fully melted and incorporated.
- Add Fish and Peas: Gently fold in the 2-pound mixture of fish fillets into the sauce and cook for 1-2 minutes just to start cooking the fish. Add 1 cup of frozen peas, and season the filling with ½ teaspoon salt and ½ teaspoon black pepper, mixing carefully to combine.
- Assemble Pie: Pour the fish filling into a 9×13 inch baking dish. Spread the prepared mashed potatoes evenly over the filling, creating a textured surface by running a fork through the top. Sprinkle the remaining 1 cup of cheddar cheese evenly over the mashed potato topping.
- Bake: Place the baking dish on a baking sheet and transfer to the oven. Bake for 30-35 minutes, or until the top is golden brown, bubbly, and the filling is hot throughout.
- Serve: Remove from the oven and let the fish pie rest for a few minutes before slicing and serving. Enjoy this comforting meal warm.
Notes
- Use a mixture of fish fillets like cod, halibut, and salmon for varied flavor and texture.
- Ensure potatoes are well drained before mashing to avoid watery mashed potatoes.
- You can substitute sharp cheddar with mature cheddar for a stronger flavor.
- Leftover Fish Pie can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- The textured surface on the mashed potatoes helps achieve a crispier top when baking.
