Description
This classic Fish Pie recipe features a comforting blend of tender mixed fish fillets in a creamy cheddar and dill sauce, topped with fluffy mashed Yukon Gold potatoes and baked to golden perfection. It’s a hearty, satisfying dish perfect for family dinners or special occasions.
Ingredients
Scale
For the Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 3 tablespoons unsalted butter
- ⅔ cup milk
- ½ teaspoon salt
For the 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 until tender. Drain them well, then mash with 3 tablespoons of unsalted butter, ⅔ cup milk, and ½ teaspoon salt until the mixture is creamy. Set the mashed potatoes aside for later use.
- Preheat Oven: Preheat your oven to 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 thinly sliced green onions, chopped carrots, and minced garlic, cooking until softened. Sprinkle the vegetables with 3 tablespoons of all-purpose flour and cook while stirring constantly for 2 minutes to form a roux.
- Make Sauce: Gradually whisk in 2 cups of milk to the skillet until the mixture is smooth and thickened. Stir in 1 cup of shredded sharp cheddar cheese, 1 teaspoon Dijon mustard, and 2 tablespoons chopped fresh dill, mixing until the cheese has completely melted into the sauce.
- Add Fish and Peas: Gently stir in the 2 pounds of mixed fish fillets, cooking the mixture for 1-2 minutes to combine flavors without overcooking the fish. Then add 1 cup of frozen peas, seasoning the filling with ½ teaspoon salt and ½ teaspoon black pepper.
- Assemble Pie: Pour the fish and vegetable filling into a 9×13 inch baking dish. Evenly spread the mashed potatoes on top of the filling, using a fork to create a textured surface. Sprinkle the remaining 1 cup of shredded cheddar cheese over the mashed potatoes.
- Bake: Place the baking dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Serve: Garnish the fish pie with additional fresh dill or parsley, and serve hot for a delicious, comforting meal.
Notes
- Use a mix of firm white fish like cod and halibut along with a bit of salmon for added flavor and texture.
- Ensure the potatoes are well drained before mashing to avoid watery topping.
- Do not overcook the fish in the skillet; it will finish cooking in the oven.
- Frozen peas can be added directly without thawing.
- For a richer sauce, substitute part of the milk with cream.
- Use fresh dill for the best flavor and garnish; dried dill can be used but reduce quantity.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: British
