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Fisherman’s Pie

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This hearty and delicious Fisherman’s Pie, also known as Fish Pie, is made with wine poached white fish, topped with sautéed mushrooms and shrimp, a rich and velvety sauce and creamy mashed potatoes that are baked golden brown in the oven.

Mashed potato topped fish pie in an oval baking dish with the front quarter of the ingredients removed.

This Fisherman’s Pie is definitely going on my favorite’s list, and it needs to go on yours as well! It is rich and creamy without being heavy.

This classic British fish pie is similar to a Shepherd’s Pie, and perfect for those looking for non-lamb and beef alternatives for dinner during Lent.

mashed potato topped fish pie in a dark green baking dish sitting on a dark brown table

Images updated on February 19, 2022

I have a slight obsession with Irish Pub Food, and even have an Irish category that is filling up with all of my favorites. Both of my grandfather’s were Irish and both of my grandmother’s were British, so I guess it runs in my veins.

For Harry Potter fans, they sell Fisherman’s Pie at the Leaky Cauldron in Orlando but I hear it is insanely expensive! Save your money and make your own at home!

What is Fish pie made of?

Ingredients to make Fisherman's Pie.
  • The seafood base is made with white fish. I used cod, but you can also use haddock, halibut, or salmon. Traditionally, you would use equal amounts of fresh and smoked but I cannot find any smoked fish where I live.
  • Dry white wine or seafood stock is used to poach the fish in the oven along with dried dill.
  • Sautéed mushrooms and shrimp add the second layer to the dish and give it even more texture.
  • Butter and flour create a roux to thicken the creamy white sauce that is made extra creamy with the addition of heavy cream. (note about dairy-free at the bottom)
  • Creamy mashed potatoes are the crowning jewel on this yummy meal.

Be sure to check out the detailed printable recipe card below

How to make Fisherman’s Pie

Peel and chop your potatoes. Prepare the Mashed Potatoes on the stove or in an Instant Pot Mashed Potatoes. They can be made ahead of time if you prefer.

Preheat oven to 350 degrees. Lightly coat the bottom of a 3 to 4 quart baking dish with one tablespoon of olive oil.

Place the cod filets in the baking dish, arranging them so they do not overlap.

Six cod filets in a baking dish with olive oil.

Pour wine over the cod and sprinkle with dill.

Six cod filets in a baking dish covered with white wine and dried dill.

Cover with foil and bake for 20 to 25 minutes, or until the fish starts to flake.

While the fish is cooking, sauté the mushrooms in 1 tablespoon of olive oil. Remove from pan and set aside.

Sliced mushrooms and oil in a non-stick skillet.

Add 1 tablespoon of olive oil to the pan (if needed), and sauté the shrimp just until no longer pink. Remove from pan and set aside.

Half a pound of shrimp cooking in a non-stick skillet.

Remove fish from the oven and very carefully pour the liquid into a measuring cup or bowl. Set aside.

Baked cod with wine and dill flaked apart in a baking dish.
Seafood cooking liquid in a measuring cup.

Increase oven temperature to 425 degrees. Sprinkle the mushrooms and shrimp over the cod and set aside.

Mushrooms and shrimp on top of  baked cod, wine, and dill in a baking dish.

Melt 4 tablespoons of butter in a pan over medium-low heat. Stir in the flour and cook for 2 minutes, stirring occasionally without browning to create a roux.

Roux in a non-stick skillet.

Stir the reserved cooking liquid into the roux. Bring to a boil while continually stirring to create a smooth sauce..

Cream and fish stock added to the roux in a non-stick skillet.

Stir in the heavy cream/coconut milk and season with salt and pepper. Continue cooking, while stirring, until a creamy, smooth sauce is achieved.

Thick, creamy white sauce in a non-stick skillet.

Pour the sauce over the mixture, smoothing with a spatula to completely cover.

Creamy sauce spread over the top of the seafood mixture in a baking dish.

Carefully spread the mashed potatoes over the seafood mixture and smooth to cover the surface completely.

Mashed potatoes spread over the fish pie.

Bake for 10 to 15 minutes, until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before serving.

Two bowls of Fisherman's Pie with a glass of wine in the left corner.

Garnish with chopped Italian parsley if desired.

Recipe Notes & Tips

  • You want your sauce to be very thick before pouring it over the fish so your finished dish with be thick and creamy.
  • Sauce made with coconut milk will be thinner than the sauce made with heavy cream. Coconut milk breaks down more while cooking than heavy cream does.
  • For an even richer sauce, use butter instead of olive oil to saute the mushrooms and shrimp.

Tools used to create this recipe

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Enjoy!!

Fisherman's Pie in a baking dish with the front quarter of the potatoes removed to show the seafood below.

Fisherman’s Pie

This hearty and delicious Fish Pie is made with wine poached white fish, topped with sautéed mushrooms and shrimp, a rich and velvety sauce and creamy mashed potatoes.
4.34 from 9 votes
Print Rate
Course: Main Course
Cuisine: Irish
Keyword: mashed potato topped fish pie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 Servings
Calories: 494kcal
Author: Lisa Johnson

Ingredients

  • 2 pounds cod or any white fish fillets (without skin)
  • 3 tablespoons olive oil divided
  • .67 cups dry white wine can substitute seafood stock (2/3 cup)
  • 1 tablespoon dried dill
  • 1.25 cups sliced mushrooms
  • 4 tablespoons unsalted butter
  • 0.5 pound fresh shrimp peeled and deveined
  • .25 cup all-purpose flour
  • 0.5 cup heavy cream or coconut milk in a can(shake well before using)

Mashed Potatoes

  • 2 pounds russet potatoes cooked
  • 2 tablespoons unsalted butter
  • .25 cup milk or more as needed
  • sea salt & fresh ground black pepper to taste

Instructions

  • Peel and chop your potatoes. Prepare the Mashed Potatoes on the stove or in an Instant Pot Mashed Potatoes. They can be made ahead of time if you prefer.
  • Preheat oven to 350 degrees. Lightly coat the bottom of a 3 to 4 quart baking dish with one tablespoon of olive oil.
  • Place the cod filets in the baking dish, arranging them so they do not overlap. Pour wine over the cod and sprinkle with dill.
  • Cover with foil and bake for 20 to 25 minutes, or until fish starts to flake apart.
  • While the fish is cooking, sauté the mushrooms in 1 tablespoon of olive oil. Remove from pan and set aside.
  • Add 1 tablespoon of olive oil to the pan (if needed), and sauté the shrimp just until no longer pink. Remove from pan and set aside.
  • Remove fish from the oven and very carefully pour the liquid into a measuring cup or bowl. Set aside.
  • Increase oven temperature to 425 degrees. Sprinkle the mushrooms and shrimp over the cod and set aside.
  • Melt 4 tablespoons of butter in a pan over medium-low heat. Stir in the flour and cook for 2 minutes, stirring occasionally without browning to create a roux.
  • Stir the reserved cooking liquid into the roux. Bring to a boil while continually stirring to create a smooth sauce.
  • Stir in the heavy cream/coconut milk and season with salt and pepper. Continue cooking, while stirring, until a creamy, smooth sauce is achieved.
  • Pour the sauce over the mixture, smoothing with a spatula to completely cover.
  • Drain the cooked potatoes, and mash or beat with a mixer until smooth. Add 2 tablespoons of butter, season with salt and pepper, and stir until melted. Stir in milk until desired consistency is achieved.
  • Carefully spread the mashed potatoes over the fish mixture, and smooth the surface to cover the surface completely.
  • Bake for 10 to 15 minutes until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before serving. Garnish with chopped Italian parsley if desired.

Notes

  • You want your sauce to be very thick before pouring it over the fish so your finished dish with be thick and creamy.
  • Sauce made with coconut milk will be thinner than the sauce made with heavy cream. Coconut milk breaks down more while cooking than heavy cream does.
  • For an even richer sauce, use butter instead of olive oil to sauté the mushrooms and shrimp.
  • Quick Tip: Push the fish towards one end of the baking dish. Tip the backing dish up and use a ladle, turkey baster, or large spoon to scoop out the liquid.
  • I used the edge of a fork to break apart the cod into smaller pieces that covered the entire bottom of the baking dish.
  • For a more rustic look, drag a fork across the top of the potatoes to make ridges.

Nutrition

Calories: 494kcal | Carbohydrates: 24g | Protein: 40g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 190mg | Sodium: 397mg | Potassium: 1403mg | Fiber: 4g | Vitamin A: 410IU | Vitamin C: 20.9mg | Calcium: 134mg | Iron: 7.4mg

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24 Comments

  1. Imagine me being married to a fisherman and not eat fish! He would love this dish so I still might have to make it for him! I love how you showed the steps involved… I would want the shrimp cuz I do like shell fish!

    1. You don’t like fish? Maybe I should have added lemon. 😉 I’m sure he would be very happy if you made it for him, just add more shrimp. Or maybe use lobster instead of fish. 🙂

  2. This Fisherman’s Pie looks so good, Lisa! Unfortunately, I am the only one in my family that loves seafood and I would be stuck trying to eat the entire thing if I made it. :/ I have no clue what is wrong with my husband and my son, lol! 😛
    Thank you so much for hosting! 🙂

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