Fish Pie: Comforting classic for St. Patrick’s Day or any day

Is it me or does everyone agree that February is a strange month? Not winter, not spring, somewhere in-between, some gray and chilly days, some warm and spring-like — confusing when trying to think of food that fits the season.

If the words “Fish Pie” make you wince, then stop reading and go get a cheeseburger. This month’s recipe suggestion has Irish and English origins.

I first experienced this dish on a trip to England at small pub in the Cotswolds, on a chilly rainy day. The Kings Arms roadside pub and restaurant — complete with four old gents playing checkers by the window and a big stone fireplace with a roaring fire — was so quaint that we asked our guide if it was a set up for tourists. He was a bit insulted and told us that his mother lived just down the road and this was, in fact, the best pub food in the Cotswolds.

Fish Pie Recipe:
Yields: 4-6 servings
Prep time: 30-35 minutes
Cooking time: 40 minutes

Ingredients:
4 c. mashed potatoes
1 lb. firm fresh white fish fillets (cod works best)
8 oz. smoked trout (packaged at Publix or Harris Teeter)
8 oz. uncooked fresh shrimp, peeled
1 bay leaf
16 oz. milk
¼ tsp. course ground black pepper
1¾ ounces of butter, plus 3 oz. set aside
1 small sweet onion, chopped
2 tbs. plain flour
Pinch of cayenne pepper
2 tbs. chopped flat leaf parsley

Directions:

Make the mashed potatoes first. Add the peeled and chopped potatoes to a large saucepan, enough water to cover, pinch or two of salt, and boil until just tender, but not mushy, about 18-20 minutes. Drain well in a colander until all water is no longer dripping. Use a hand mixer to blend the potatoes, gradually adding 3-4 ounces of milk and 3 ounces of butter and a pinch of salt. Set aside to cool.

Cut the cod into bite size pieces, flake the trout into small pieces. Place the milk, fish, bay leaf, and pepper in a saucepan over medium heat, simmer for about 5-7 minutes. Do not overcook! Strain the mixture, reserving the fish and milk separately.

Melt the butter in a saucepan over low to medium heat. Add onion and saute until translucent and soft, stir frequently. Gradually add the flour and whisk until blended and thickened; add a little milk if it appears too thick. Remove from heat and let cool.

Add the chopped shrimp and parsley to the fish mixture and milk, blend in the sauce, season well with salt and pepper. Spoon the mixture into a large ovenproof casserole dish, then spread the mashed potatoes over the top, using a spatula or fork to fluff up. Dot with the extra 3 oz. of butter. I like to add a sprinkle of Paprika on top for color and a spike of flavor.

Bake at 400 degrees for 35-40 minutes or until bubbly and lightly golden. Serve warm with spinach or green beans.

This dish reheats surprisingly well and is even better the second day.

Daniel Island Publishing

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Unit 108
Daniel Island, SC 29492 

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