Description
Golden, creamy, and loaded with tender fish and veggies, this Easy Fish Pie is the ultimate comfort food. Perfect for cozy family dinners or impressing guests, it’s as satisfying as it is delicious.
Ingredients
For the Mashed Potatoes
- 3 pounds Yukon gold potatoes
- 1 tablespoon kosher salt (for boiling water)
- ½ cup unsalted butter
- ¼ cup heavy cream
- Freshly ground black pepper (to taste)
For the Filling
- 6 tablespoons unsalted butter
- 1 large leek, sliced (white and light green parts only)
- 1 stalk celery, sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken or fish stock
- ¼ cup heavy cream
- 1 large egg yolk
- Juice of 1 lemon
- ⅓ cup fresh dill, chopped
- ⅓ cup frozen peas
- 1 ½ pounds salmon, shrimp, cod, or haddock (cut into bite-size pieces)
For Baking and Serving
- 4 tablespoons unsalted butter (cut into small pieces)
- Fresh dill (for garnish)
Instructions
- Prepare the Potatoes:
- Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon salt.
- Bring to a boil, then reduce heat to simmer for 18-20 minutes, or until tender.
- Drain and mash the potatoes. Stir in ½ cup butter, ¼ cup cream, and season with salt and pepper. Set aside.
- Cook the Aromatics:
- Preheat the oven to 425°F (220°C).
- Melt 2 tablespoons butter in a large ovenproof skillet over medium heat.
- Add the leek and celery, cooking for 6-8 minutes until softened and golden.
- Stir in the garlic and oregano, cooking for 1 minute until fragrant.
- Create the Sauce:
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.
- Gradually whisk in the stock and cream. Bring to a boil, then reduce to a simmer for 5-6 minutes, stirring until thickened.
- Temper the Egg Yolk:
- In a small bowl, whisk together the egg yolk and lemon juice.
- Slowly whisk in 1 tablespoon of the hot sauce mixture to temper the egg yolk.
- Stir the yolk mixture back into the skillet, ensuring a smooth consistency.
- Assemble the Filling:
- Stir in the dill and peas, cooking until warmed through (about 3 minutes).
- Season the fish pieces with salt and pepper, then gently fold them into the sauce.
- Add the Potato Topping:
- Spread the mashed potatoes evenly over the filling.
- Use a fork to create ridges on the surface for texture.
- Dot the top with small pieces of butter.
- Bake the Pie:
- Place the skillet on a baking sheet to catch any drips.
- Bake for 20-25 minutes, or until the potato topping is golden brown.
- Serve:
- Let the pie rest for 10 minutes before serving. Garnish with fresh dill and enjoy warm.
Notes
- Swap Yukon gold potatoes with sweet potatoes for a unique twist.
- Use fresh fish for the best flavor, or thaw and pat dry frozen fish.
- Prepare the filling and mashed potatoes in advance, then assemble and bake when ready to serve.
- Add more veggies like spinach or carrots for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British