Description
This classic Fish Pie recipe features tender mixed fish fillets in a creamy cheddar and dill sauce, topped with fluffy mashed Yukon Gold potatoes and baked until golden brown. Perfect for a comforting family dinner, this dish combines fresh vegetables and a cheesy crust to delight your taste buds with every bite.
Ingredients
Scale
Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 3 tablespoons unsalted butter
- â…” cup milk
- ½ teaspoon salt
Fish 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 a large pot of salted water until they are tender when pierced with a fork. Drain the potatoes thoroughly, then mash them with 3 tablespoons of unsalted butter, ⅔ cup of milk, and ½ teaspoon salt until creamy and smooth. Set 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 the thinly sliced green onions, chopped carrots, and minced garlic. Sauté until the vegetables soften, approximately 5-7 minutes. Sprinkle the all-purpose flour over the softened vegetables and cook for 2 minutes, stirring constantly to create a roux.
- Make Sauce: Gradually whisk in 2 cups of milk into the roux until the mixture becomes smooth and thickened. Stir in 1 cup of shredded sharp cheddar cheese, the Dijon mustard, and chopped fresh dill until the cheese melts completely, forming a creamy sauce.
- Add Fish and Peas: Gently fold in the mixed fish fillets, cooking them in the sauce for 1-2 minutes without breaking the pieces. Add 1 cup of frozen peas and season the filling with ½ teaspoon salt and ½ teaspoon black pepper, mixing carefully to combine all ingredients evenly.
- Assemble Pie: Pour the fish and vegetable filling into a 9×13 inch baking dish, spreading it out evenly. Spoon the mashed potatoes over the filling, spreading them to cover the entire surface and use a fork to create a textured pattern. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly 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 top is golden brown and the filling is bubbling around the edges.
- Serve: Remove the pie from the oven, garnish with additional fresh dill or parsley if desired, and serve hot for a comforting meal.
Notes
- Use a mix of firm white fish like cod, halibut, and flavorful salmon for best taste and texture.
- For a richer sauce, substitute some of the milk with cream.
- You can prepare the mashed potatoes and sauce ahead of time to save prep time on the day of cooking.
- If dairy-free, substitute butter and milk with plant-based alternatives and use a dairy-free cheese substitute.
- Adjust seasoning with salt and pepper to taste based on your preference.
