Fish pie
Jump to recipe
This is a taste of home. Fish pie made with flaky chunks of cod, a rich parsley sauce and topped with a mashed potato crust.
You can switch out the fish if you don’t like cod. I have made it with salmon, shrimp, and a medley of different seafood, but always with the same parsley sauce. The base of the sauce is traditionally béchamel, but I substitute flour for corn starch to make a gluten free version.
For the mashed potatoes, I have suggested an amount, but if you prefer cream, buttermilk, butter, or simply salt and pepper, please make it to your preference. For mine, I use cream, butter, salt and pepper, and a generous amount of freshly grated nutmeg. Amounts of liquid are dependent on the type of potatoes used.
This is a comfort food classic for me. I often serve it with a side of vegetables, such as green peas or broccoli for a delicious dinner.
Fish pie
Fish pie
Servings: 6
Ingredients
6 loin fillets of cod
1 cup whole milk
1 cup whipping cream
3 tbs cornstarch
1 tsp salt
1/2 tsp pepper
pinch of nutmeg, freshly grated if possible
1 bunch Italian parsley, chopped
4 cups prepared mashed potatoes
Instructions
Preheat oven to 350°F (180°C).
Add the milk and cream into a large saucepan, reserving 3 tbs of liquid. Heat until the liquid comes to a gentle simmer.
Add the reserved liquid to the cornstarch, and add to the heated milk and cream, stirring until combined it starts to thicken.
Add the chopped parsley to the mixture, the salt, pepper and nutmeg and stir to combine.
Place the fish in the bottom of a large baking dish.
Add the parsley sauce to the fish and mix together until the fish is coated and spread evenly over the dish.
Top the fish mixture with the prepared mashed potato.
Place the baking dish into the oven for 30 minutes. The potato topping should have taken on a golden colour, and the filling should be bubbling.
Serve with vegetables of your choice.
