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Homemade Fisherman's Pie (Fish Pie) Recipe
- 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.
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
¼ cup butter
¼ cup flour
4 cups poaching milk, strained
4 cups rue
1/4 cup Worcestershire Sauce, to taste
1 teaspoon salt, to taste
1 tablespoon cracked black pepper, to taste
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.
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.