Description
This creamy and comforting Fish Pie recipe features tender mixed fish fillets in a cheesy dill sauce, topped with fluffy mashed Yukon Gold potatoes and melted sharp cheddar. Perfect for a family dinner, this classic British-style fish pie combines a velvety sauce with wholesome ingredients, baked to golden perfection.
Ingredients
Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 3 tablespoons unsalted butter
- ⅔ cup milk
- ½ teaspoon salt
Fish Filling
- 3 tablespoons unsalted butter
- 3 green onions, thinly sliced
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 pounds mixed fish fillets (cod, halibut, salmon, etc.), cut into 2-inch pieces
- 1 cup frozen peas
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Make Mashed Potatoes: Boil the peeled and cubed Yukon Gold potatoes in salted water until they are tender when pierced with a fork. Drain the potatoes thoroughly and return them to the pot.
- Mash Potatoes: Add 3 tablespoons of butter, ⅔ cup of milk, and ½ teaspoon salt to the drained potatoes. Mash everything together until the mixture is smooth, creamy, and free of lumps. Set the mashed potatoes aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled fish pie later.
- Sauté Vegetables: In a large skillet over medium heat, melt 3 tablespoons of butter. Add the sliced green onions, chopped carrots, and minced garlic. Cook, stirring occasionally, until the vegetables soften, about 4-5 minutes.
- Add Flour: Sprinkle the all-purpose flour over the softened vegetables and cook for about 2 minutes, stirring constantly to cook out the raw flour taste and create a roux.
- Make Sauce: Gradually whisk in 2 cups of milk into the roux, stirring continuously until the mixture thickens into a smooth, velvety sauce. Once thickened, stir in 1 cup of shredded cheddar cheese, Dijon mustard, and chopped fresh dill until the cheese melts and is fully incorporated.
- Add Fish and Peas: Gently fold in the mixed fish fillets and cook in the sauce for 1-2 minutes until the fish starts to become opaque but not fully cooked through. Stir in the frozen peas, then season with ½ teaspoon salt and ½ teaspoon black pepper.
- Assemble Pie: Pour the fish and vegetable filling into a 9×13 inch baking dish, spreading it out evenly. Top the filling with the mashed potatoes, spreading evenly with a spatula or spoon. Use a fork to create a textured surface on the mashed potatoes for a nice browned crust. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- Bake: Place the baking dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the top is golden brown, bubbly, and cooked through.
- Serve: Garnish the fish pie with extra fresh dill or parsley if desired. Serve hot and enjoy this delicious and hearty meal.
Notes
- Use a mix of firm white fish like cod and halibut with some richer fish like salmon for depth of flavor.
- You can prepare the mashed potatoes and sauce a day ahead to save time.
- For a richer mash, substitute part of the milk with cream or add extra butter.
- Ensure the fish is cut into uniform pieces for even cooking.
- Use freshly chopped dill to enhance the fresh herb flavor.
- Leftovers can be refrigerated and reheated, but the crust may lose crispness.
