mashed potato topped fish pie in a dark green baking dish sitting on a dark brown table
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Fisherman’s Pie

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
Course: Main Course
Cuisine: Irish
Keyword: mashed, potato, shrimp, cod, healthier, fish, pie, cod, seafood, recipe, leaky, cauldron
Servings: 6 Servings
Calories: 494kcal
Author: Lisa Johnson

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

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