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Homemade Fisherman's Pie (Fish Pie) Recipe

Updated on September 5, 2012
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Cook Time

  • Prep time: 20 min
  • Cook time: 40 min
  • Ready in: 1 hour
  • Yields: 4-6

Fisherman's Pie or Fish Pie is a British dish that is basically a Shepherd’s Pie made with white fish with a white cream sauce (kind of like a chicken pot pie). I love Shepherd’s Pie, so I figured I’d make my own fish pie and see how well it came out. It turned great; better than expected. So, I figured I’d share my recipe: Now, this recipe has a lot of steps and if you’re not experienced in the kitchen, this can be quite daunting. You need to poach the fish and make a rue for a white sauce. If these steps are too frustrating, you can cut a few corners and do the following: use pre-cooked white and canned cream soup. Also, if you want, you can use boxed mashed potatoes. But, if you’re up for a challenge, try these poaching and rue-making steps. Finally, I added curry powder to mine, but it’s not needed; you can use a little or none at all, depending on how spicy you like it. But, whatever you tastes are this is a great way to serve white fish.

Ingredients:

Pie filling:

1 lb. white fish (tilapia, cod, even tuna)

4 cups milk

1 teaspoon black peppercorns (bagged; so you don’t have to fish them out like I did)

1 teaspoon garlic, minced

1 bay leaf

½ teaspoon curry powder (optional)

1 leek, cleaned and diced (yellow onion, if you don't have leeks)

1 cup frozen peas

Rue:

¼ cup butter

¼ cup flour

4 cups poaching milk, strained

Gravy:

4 cups rue

1/4 cup Worcestershire Sauce, to taste

1 teaspoon salt, to taste

1 tablespoon cracked black pepper, to taste

Potatoes:

3-4 large russet potatoes, peeled, quartered and boiled to fork tender

¼ cup butter

¼ cup milk

½ cup Grated parmesan cheese

Directions for poaching:

1. In a large cooking pot, place milk, bay leaf, garlic, bagged peppercorns, white fish, leeks, and curry powder.

2. Bring to a boil and then reduce to a simmer.

3. Poach for 5 minutes, until fish is flaky.

4. Removed from heat and strain.

5. Remove bay leaf and peppercorns.

6. Reserve poaching milk.

Directions for making rue:

1. In the same pot you poached the fish, place butter and four.

2. over medium heat, cook, whisking together until you have a “blonde rue” (a light yellow).

3. Add the strained milk.

4. Bring to a boil and let cook for 1-2 minutes, until sauce is thick enough to coat the back of a spoon.

5. Add salt, pepper and Worcestershire sauce to taste.

6. Reserve 1 cup.

7. Pour 3 cups into a gravy boat.

Mashed potatoes:

1. Mash together the potatoes, butter and milk.

2. Mix in cheese.

3. Add pepper (and/or garlic or curry powder) if desired.

Compiling Fish Pie:

1. Place poached fish, leeks and garlic in a medium sized baking dish.

2. Mix 1 cup of rue / gravy with fish.

3. Top with 1 cup frozen peas.

4. Cover completely with mashed potatoes.

5. Bake at 350 degrees for 40 minutes, until potatoes are lightly golden.

6. Let stand for 15-20 minutes, before serving with the remainder of the rue / gravy on the side.

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    • Edgar Arkham profile image
      Author

      Edgar Arkham 5 years ago from Modesto, CA

      Thank you for reading!

    • Kaili Bisson profile image

      Kaili Bisson 5 years ago from Canada

      I love fish pie and this one looks very tasty. Voted up! Thank you for sharing.