Fish Pie

It’s snowing yet again where we are, and both the falling flakes and the plummeting temperatures have put me in the mood for some serious comfort food. And if there’s one thing the British do well, it’s homey comfort food. So, I cracked open my copy of the Complete Traditional recipe book and came upon a rather delicious recipe for seafood pie. This is delicious–like a coastal version of shepherd’s pie–satisfying, and just as good the next day for lunch (hot or cold).

3/4 lb white fish (this would also be really good with some salmon mixed in)

1/4 lb shrimp, peeled, tails off, chopped

1 T chopped parsley

4T butter

1/2 cup flour

1 1/4 cup milk

1 1/4 cup fish stock

1/4-1/2 tsp cayenne pepper (optional)

1 lb mashed potato

Preheat the oven to 350 degrees. Cut the fish into large chunks and lay on the bottom of a pie dish. Scatter the shrimp and parsley over the fish.

Melt the butter in a saucepan over medium heat. Once it’s melted, add the flour and whisk briskly until smooth. Let cook, whisking frequently, until the roux starts to darken and smell nutty, about 5 minutes (make sure it doesn’t burn). Add the milk and stock and whisk briskly again until smooth. Cook until the sauce thickens, about 5 minutes more. Add the cayenne, if you’re using it, and a little salt and pepper.

Pour the  sauce over the fish and spread the mashed potato over the top of the pie. Fluff up the mashed potato with a fork. Bake the pie for about 30 minutes, until the top is crisp and brown, the sauce is bubbling, and the fish is cooked through.



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