Rich and creamy Fisherman's Pie is filled with seafood with a delicious sauce, and topped with creamy mashed potatoes!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 6 Servings
- 2 pounds cod or any white fish fillets (without skin)
- 3 Tablespoons olive oil separated
- 2/3 cups dry white wine can substitute seafood broth
- 1 Tablespoon dry dill leaves
- 1 1/4 cups sliced mushrooms
- 6 Tablespoons unsalted butter divided
- 1/2 pound fresh shrimp peeled and deveined
- 1/4 cup all-purpose flour
- 1/2 cup coconut milk can or heavy cream (shake well before using)
- 2 pounds Yukon Gold Potatoes or any starchy potatoes, cooked
- sea salt & fresh ground black pepper to taste
Preheat oven to 350 degrees. Lightly coat the bottom of a 7 and a 1/2 cup baking dish with 1 Tablespoon of olive oil.
Place cod fillets in the baking dish, arranging them so they do not over lap. Pour wine over the cod, and sprinkle with dill.
Cover with foil, and bake for 20 minutes, or until fish starts to flake apart.
While fish is cooking, saute the mushrooms in 1 Tablespoon of olive oil. Remove from pan and set aside.
Add 1 Tablespoon of oil to the same pan, and cook shrimp until no longer pink.
Remove fish from the oven, and carefully pour liquid into a measuring cup or bowl. Set aside.
Increase the oven temperature to 425 degrees.
Scatter the mushrooms and shrimp over the cod, and set aside.
Heat 4 Tablespoons of butter in a pan over medium-low heat until melted. Stir in the flour, and cook for 2 minutes without browning.
Stir the reserved cooking liquid into the roux. Bring to a boil while continually stirring to create a smooth sauce.
Add the coconut milk/heavy cream and season with salt and pepper.
Pour sauce over fish, and smooth to cover completely.
Drain the cooked potatoes, and mash or beat with a mixer until smooth. Add 2 Tablespoons of butter, salt and pepper, and stir until melted.
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.
- 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.
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