Description
This classic Fish Pie recipe features tender mixed fish fillets in a creamy cheddar and dill sauce, topped with buttery mashed Yukon Gold potatoes baked to a golden, bubbly perfection. A comforting and hearty dish perfect for family meals or special occasions.
Ingredients
Scale
Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 3 tablespoons unsalted butter
- â…” cup milk
- ½ teaspoon salt
Fish Pie 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 tender, about 15-20 minutes. Drain well and mash with 3 tablespoons of unsalted butter, ⅔ cup milk, and ½ teaspoon salt until smooth and creamy. Set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled pie.
- Sauté Vegetables: In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add sliced green onions, chopped carrots, and minced garlic, cooking until they soften, about 5 minutes. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Make Sauce: Gradually whisk in 2 cups milk, continuing to stir until the sauce thickens and becomes smooth. Stir in 1 cup of shredded cheddar cheese, Dijon mustard, and chopped fresh dill until the cheese melts completely.
- Add Fish and Peas: Gently fold the mixed fish pieces into the sauce and cook for 1-2 minutes to begin firming the fish. Add 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. Carefully top with the prepared mashed potatoes, spreading evenly and using a fork to texture the surface.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the mashed potatoes.
- 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 and the filling is bubbling around the edges.
- Serve: Garnish with additional fresh dill or parsley if desired, and serve the fish pie hot for a comforting and delicious meal.
Notes
- Use a mixture of firm white fish and fatty fish like salmon for balanced flavors and textures.
- If you prefer a thicker sauce, let it simmer a little longer before adding the fish.
- For a lighter version, substitute milk with low-fat milk or use reduced-fat cheese.
- Make ahead: Prepare filling and mashed potatoes separately, assemble, and bake when ready.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
