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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.
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.
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?
- 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.
Pour wine over the cod and sprinkle with 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.
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.
Carefully spread the mashed potatoes over the seafood mixture and smooth 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.
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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- Baking Dish - Le Creuset appears to be out of stock.
- Non-Stick Skillet
- Measuring Cup
- Whisk
- Vegetable Peeler
- Wooden Turner
- Cutting Board & Chefs Knife
More delicious fish recipes
- Beer Batter Fish
- Simple Cod with Sautéed Spinach
- Whole30 Clam Chowder
- Creamy Seafood Chowder
- Creamy Seafood Enchiladas
- Orange Salmon with Roasted Vegetables
- Blackberry Bourbon Glazed Salmon
- See all Seafood recipes.
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Enjoy!!
Fisherman’s Pie
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.
Deb@CookingOnTheFrontBurner says
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!
Lisa Johnson says
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. 🙂
Shey says
Love that shrimp on the pie ..
Loved co hosting with you
Christy@Confessions of a Culinary Diva says
My linky party, and you made the Fisherman's Pie my spouse wants me to make him for St. Paddy's Day. Looks fantastic!
Lisa Johnson says
Thank you so much Christy, I'm sure you will both love it. 🙂
Adelina Priddis says
Lisa that looks so delicious! I don't care that my husband hates fish, I am making this.
Carrie @Frugal Foodie Mama says
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! 🙂
Lisa Johnson says
Thank you Carrie, and I'm so glad you could join us. 🙂 I am amazed at how many people do not like seafood! They really are missing out. 😉
Diane Balch says
My family loves seafood and potatoes... I've made shepherds pie, I can't believe I haven't made this.. great recipe.
marcie says
This looks heavenly, Lisa, and it sure is a nice change from corned beef, chili, or other heavier St. Patrick's day fare!
Lisa Johnson says
Thank you Marcie. Yes, it is a nice break from all of the traditional beef meals! 🙂
Mireille says
I love your included shrimp in this and what a twist with the coconut milk!!!
Lisa Johnson says
Thank you Mireille. I can't have dairy, so I needed to get creative. Coconut milk is the perfect substitute. 🙂
Jenn @ Deliciously Sprinkled says
Lisa, this dish looks delicious! I love shrimp and I can't wait to try this recipe, pinned 🙂
Lisa Johnson says
Thank you so much Jenn! 🙂
Julia says
How awesome that this has both fish AND shrimp! My family will love it!
Lisa Johnson says
Thank you Julia. 🙂
Michelle @ A Dish of Daily Life says
I love seafood and seafood pie is one of my favorites. I am definitely trying this one! Pinned!
Lisa Johnson says
Thank you Michelle, I hope you like it! 🙂
Cindy @ Hun... What's for Dinner? says
This looks absolutely fantastic! I'd love for you to come share at Simple Supper Tuesday.
Lisa Johnson says
Thank you Cindy. 🙂
Laura@Baking in Pyjamas says
I love fishermans pie, this looks great! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up with us again this weekend, I’d love to see you there Have a great weekend!
Karen says
This looks almost exactly like the recipe in The Irish Pub Cookbook. Lovely photos.
Lisa Johnson says
Thank you so much, Karen!!