I am always looking for new things to do with fish. In the Cagle home we have an abundance of fish and after a while the 'same old, same old' just won't cut it. My husband James hadn't even heard of Fisherman's Pie before I made this for him. Well, why would he - he's a typical American from the South and this is a very Irish dish!
There are a few tweaks you can make to this recipe, depending on who you're cooking for. For my family I have to leave out the veggies, like peas and carrots (which in my opinion absolutely MAKE the dish! But, I have two very picky eaters who won't even look at a vegetable - it's very frustrating!
Step One - Yummy mashed potatoes!
You are going to want your mashed potatoes to be firm, not too creamy... as it will have a tendency to melt into the fisherman's pie. You want it to be able to remain separate....almost.
Step two - Make the fisherman's pie filling
I love to cook shrimp, just the smell of it basking in the garlic and black pepper is enough. I could just go ahead and eat it right there and then... forget the rest of the dish. Then, I shake myself back (after picking on just a couple ;-).
Once you have most of it together, including the veggies - that's what is missing in my images you'll notice. I wish my family would eat peas and carrots... because it definitely makes it much better - in my opinion - and the traditional fisherman's pie recipe does call for that!
Take the skillet off the heat and turn the raw fish into the filling, carefully.
Step three - Assembly
Once you have all the mashed potato on top of the pie go ahead and place into a preheated oven at 375°F for 40 mins. I always place some foil on the rack below under the dish, just in case it bubbles over somewhat!
Step four - Remove from oven and let rest
This part can be quite important. You'll be eager to start digging into the pie right away as it smells so good! But don't. The filling needs a slight cooling period to be able to thicken up. I give it about 15-20 minutes.
Serve with a salad and crusty bread.
- Potatoes, 7 x large
- Butter, 1 Stick
- Milk, ¼ Cup
- Cheese, ½ cup cheddar/parmesan mix
- Heavy cream, 6 tbsp
- Green onions, x 7
- Small Shrimp, shelled, deveined, tail off 1lb
- Garlic, 3 tsp
- Flour, 4 tbsp
- Fisherman's Wharf Seasoning (or any seafood seasoning), 1 tbsp
- Seafood stock, 2 cups
- Dill, ½ tsp
- White Fish, (Bass, Tilapia etc) 1lb
- Salt and Pepper
- Peas, carrots and other vegetables
- Peel potatoes and place into cold, salted water.
- Boil until potatoes are soft, drain and put back into pan.
- Put butter and milk together and microwave for 1 min before adding to the potatoes.
- Mash together with cheese mixture.
- Add 3 tbsp cream with salt and pepper. Set aside.
- Melt 3 tbsp butter in a skillet.
- Add Garlic, pepper and green onions. Cook on a medium heat for 3 minutes.
- Use paper-towel to pat shrimp dry then add to the skillet.
- Add Fisherman's Wharf seasoning. Cook for 3 mins more.
- Add flour and cook for a further 3 mins.
- Slowly stir in the seafood stock.
- Add vegetables (optional extras) at this point.
- Add Dill and 3 x tbsp cream and salt and pepper to taste.
- Remove from heat.
- Add chopped fish (that has been patted dry), raw and carefully turn mixture.
- Turn filling into casserole dish and top with mashed potato mixture.
- Bake in center of oven for 40 mins at 375°F.
- Remove from oven and allow to stand for 20 minutes before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 410Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 55mgSodium 715mgCarbohydrates 54gFiber 6gSugar 5gProtein 13g
More recent recipes: