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fisherman’s pie

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Satisfying and full of flavor, this is a tasty & easy dish you can make anytime.

yield 6 servings
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For fisherman’s pie

  • POTATOES
  • 1 kg
    (2.2 lbs.) yukon gold potatoes, peeled
  • 4 to 6 Tbsp
    coarse sea salt
  • 4 Tbsp
    room temperature butter, cut into pieces
  • 4 heaping Tbsp
    light sour cream
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • FISH
  • 4 c
    whole milk
  • 1 pinch
    ground himalayan sea salt
  • 1 1/4 lb
    (570 g) white fish fillets such as halibut, , pollock, tilapia, cod, bass, haddock, or grouper
  • 3/4 lb
    prawns, peeled and deveined
  • 1 c
    frozen peas, half thawed
  • SAUCE
  • 2 Tbsp
    butter
  • 1 c
    white onions, diced
  • 1/2 c
    carrots, diced
  • 1/2 c
    celery, diced
  • 2 lg
    cloves garlic, pressed
  • 2 1/2 c
    reserved milk, or as needed
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 Tbsp
    fresh dill, chopped
  • 1/2 tsp
    hot paprika
  • 1 heaping Tbsp
    cornstarch (mixed with 1/2 cup cold water)hot paprika
  • ground himalayan sea salt, to taste if needed
  • freshly ground black pepper, to taste if needed (i always use mixed peppercorns)
  • TOPPING
  • 1 c
    sharp cheddar cheese, grated
  • 1 Tbsp
    fresh chopped parsley, for garnish

How To Make fisherman’s pie

  • 1
    POTATOES: Bring a large pot of salted water to a boil. Add potatoes and cook 15 minutes or until tender.
  • 2
    Drain well and push them through a potato ricer over a large bowl. Add butter, sour cream, salt and pepper; stir until well combined and set aside.
  • 3
    FISH: While the potatoes are boiling, pour milk in a wide-bottomed pan over medium-low heat and add a pinch of salt - to accelerate the process, cover with a lid.
  • 4
    When the milk is simmering gently, add the fish fillets moving them around to cover with milk and, depending on the thickness, poach for 4 to 6 minutes.
  • 5
    Last minute before cooking time is up, add prawns making sure they’re submerged.
  • 6
    Remove from the heat and transfer only the fish fillets to a 3-quart baking dish. Shred the fillets using a couple of forks.
  • 7
    Cut the prawns into thirds and add them to the baking dish. Add peas and stir; set aside.
  • 8
    Reserve the milk for the sauce but scoop out and discard the skins that formed while cooking. Pour the milk into a large measuring cup – there should be between 3 to 3 ½ cups left.
  • 9
    Preheat oven to 375ºF/190ºC
  • 10
    SAUCE: In a large saucepan over medium heat, add butter and when it starts sizzling, add onions and sauté for 2 minutes. Add carrots and celery; sauté for 5 minutes. Add garlic and quickly sauté for 1 minute.
  • 11
    Pour in 1 cup of reserved milk, stirring constantly before adding another cup. Increase the heat to medium-high, add lemon juice, fresh dill and paprika; stir well.
  • 12
    When the mixture is boiling, add the cornstarch mixture and stir until the sauce thickens, about 30 seconds. Taste and adjust if necessary. If the sauce is too thick, add about ¼ cup of the reserved milk or until desired consistency.
  • 13
    Pour the sauce over the fish mixture and spread it out evenly with a spatula. Top the pie with prepared mashed potatoes and level it out before sprinkling on the cheese.
  • 14
    Transfer to the preheated oven and bake for 20 minutes. Turn the broiler on and cook for an additional 5 minutes or until the top is nice and brown.
  • 15
    Remove from the heat and let it sit for 5 minutes before sprinkling on some fresh chopped parsley.
  • 16
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/eENaby8J0sc
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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