Fisherman’s Pie with Cod and Potato Topping
Equipment
- Large pot
- Medium skillet
- Potato masher
- 8-inch baking dish
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter, divided
- 1/2 cup whole milk
- 1 small yellow onion, finely diced
- 2 tablespoons all-purpose flour
- 1 cup fish stock
- 1 pound cod fillets, cut into bite-sized pieces
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F. Place the potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes. Drain well, then return them to the pot. Add 2 tablespoons of butter and the milk, then mash until smooth. Season with salt and pepper and set aside.
- Melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the fish stock and continue stirring until the sauce thickens, about 3 minutes.
- Add the cod pieces and frozen peas to the sauce. Cook gently for 3 to 4 minutes until the cod just begins to flake. Remove from heat, stir in the parsley, and season with salt and pepper.
- Transfer the fish mixture to an 8-inch baking dish. Spread the mashed potatoes evenly over the top. Bake for 20 to 25 minutes until the potato topping is lightly golden.
Notes
Make the mashed potatoes a little looser than usual so they spread easily without tearing the fish layer underneath. If you prepare the pie ahead, assemble it but wait to bake until just before serving so the potato topping stays light. Leftovers reheat well in a 350°F oven with a splash of milk stirred into the sauce to keep it creamy.
Course: Main Course
Cuisine: British
Equipment: Large pot, Medium skillet, Potato masher, 8-inch baking dish
Cuisine: British
Equipment: Large pot, Medium skillet, Potato masher, 8-inch baking dish