Classic Fisherman's Pie

Cottage pie inspired casserole made with seafood and topped with mashed potatoes.

4.80 from 10 votes

Classic Fisherman's Pie

Fisherman's Pie is a complete meal, combining flaky fish, tender veggies in a cheese and mustard sauce, a creamy mashed potato topping, and a crispy melted cheese crust!

Prep Time30

Cook Time55

Total Time1 25

Course: seafood main dish

Cuisine: American, English

Servings: servings

Calories: 383kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

For the mashed potatoes:

2 pounds potatoes peeled and cut into cubes
3 tablespoons unsalted butter
⅔ cup milk
½ teaspoon salt

For the Fish Pie:

3 tablespoons unsalted butter
3 green onions cut into ½-inch pieces on the diagonal
2 medium carrots chopped
2 cloves garlic minced
3 tablespoons all-purpose flour
2 cups milk
2 cups white cheddar shredded and divided
1 teaspoon Dijon mustard
2 tablespoons fresh dill chopped
2 pounds fish such as cod, halibut, or salmon, cut into 2-inch pieces
1 cup frozen peas
½ teaspoon black pepper
½ teaspoon salt

Instructions

Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil.
Add the cubed potatoes to the boiling water and cook until the potatoes are fork tender, about 15-20 minutes.
Drain the potatoes. Place the drained potatoes back into the pot or into a large mixing bowl.
Add the 3 tablespoons of the butter, ⅔ cup of the milk, and ½ teaspoon of the salt to the potatoes and mash until creamy.
In a large skillet, melt the remaining butter over medium heat.
Add the green onions, the carrots, and the garlic and cook for 2 minutes.
Sprinkle the flour over the veggie mixture and stir, cooking until the raw flour smell disappears, about 2 minutes.
Slowly pour the remaining milk into the skillet, whisking constantly until smooth and thickened, about 3 minutes.
Add 1 cup of the cheddar cheese, the mustard, and the dill to the sauce and stir until the cheese melts.
Add in the fish, gently stirring and cooking until beginning to warm, about 1-2 minutes.
Stir the peas into the fish mixture. Season with the remaining salt and pepper.
Pour the filling into a 9x13-inch ovenproof dish.
Top the fish filling with the mashed potatoes, smoothing it out with a spoon and roughing up the top with a fork.
Sprinkle the top of the mashed potatoes with the remaining cheddar cheese.
Place the dish on a baking pan and bake until the top starts to golden, about 30-35 minutes. Sprinkle the top with a little chopped dill. Serve.

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