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.
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.