Much like a cottage or shepherd’s pie, my easy fisherman pie is one amazing meal that you must try.
What is the difference you ask?
Well, this easy fisherman pie recipe is made with fish instead. We absolutely love this for our Friday supper or Sunday lunch.
You can even mix different types of fish, depending on which one is in season and creates a meal fit for a king or a queen.
Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I really believe in this company, and I love what they are doing.
Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your doorstep which is fantastic but read more about Sitka Salmon Shares below.
Sitka Salmon Shares Is:
Wild: Wild-caught from the pristine waters of Southeast Alaska
Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.
Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.
Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.
Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.
Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.
Convenient: Home delivered directly to your door, with recipes, newsletters, and more
Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.
I really hope you guys like this recipe because it is amazing and so delicious. It is not even that complicated, but I went a step further and separated each step so it is easier for you to make at home.
You can use any fish and throw in shrimps as well. It’s absolutely phenomenal. That being said, if you have a chance to get fish from Sitka Salmon Shares, your fish recipes will taste even better. I can guarantee you that.
If you try Easy Fisherman Pie please tag me on Instagram. @sandraseascyoocking using hashtag #sandraseasycooking. Thank you in advance!
Baking dish by Xtrema Ceramic Cookware.
- MASHED POTATO TOPPING
- 1 1/2 lbs. (750g) Idaho potatoes, more if you like
- 1/2 cups (118 ml) Half and half
- 3 tbsp (42 g) Unsalted butter,
- Salt to taste
- 16 oz (500 g) Wild Alaskan Coho Salmon
- 16oz (500 g)Wild Alaskan Pacific Cod
- 10 oz (300g) Wild Alaskan Rockfish
- 2 cups (475 ml) Whole Milk
- 1/4 onion, chopped
- 2 tablespoons (28 g) unsalted butter
- 3-4 tbsp (30 to 40 g) plain, all-purpose flour
- 2 1/2 cups (600ml) Whole Milk, splash more if needed
- 3.5 oz (100 g) grated Swiss cheese, or any on hand like sharp cheddar, grated gruyère cheese, etc,
- 1/2 tablespoon Lemon Juice
- Generous pinch of salt and freshly ground pepper
- ⅓ cup chopped flat-leaf parsley, for garnish and adding on the fish
- 4-5 hard-boiled eggs, sliced in half
- 3 oz swiss cheese (or grated gruyère cheese)
- Peel potatoes and cut into quarters. Place in a saucepan and cover with cold water. Season with salt. Place over medium-high heat and bring to the boil. Cook for about 20 minutes or until potatoes are just tender when you pierce it with the fork.
- To cooked and drained potatoes, add about 1/2 cup or 118 ml of half and half, and 3 tablespoons the unsalted butter. Crush the potatoes, an and combine with half and half (or cream, milk) and butter until smooth. It doesn't have to be perfectly smooth. Lumps are welcome for this dish. Set aside.
- If the fish is frozen, defrost it. You may leave it overnight in the fridge.
- Place all fish and chopped onion in a large saucepan. Cover with milk. Place over medium-low heat and bring to a slow simmer. Poach fish for about 5 minutes. Using a slotted spoon, transfer fish to a baking dish. Strain the milk into a bowl and discard excess. Set aside to cool. By the way, I remove skin, however I like to add in the pot with the fish just to add more flavor. After poaching discard it.
- Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over low heat and stir in the flour. Add milk bit by bit, stirring after every addition until you have a smooth, silky sauce. Bring to the rolling boil, then reduce to a simmer and cook for 6 to 10 minutes, or until thickened.
- Add in the grated cheese, then squeeze in the lemon juice and keep stirring until the cheese is melted. Season with salt and little black pepper, then remove from the heat.
- Preheat oven to 375 F (190 C).
- Place fish in the baking dish, pour over with the sauce, then add some cheese, equally scatter about the handful of swiss cheese.
- Chop into smaller pieces hard boiled eggs then add them over fish. Add a bit of chopped parsley.
- Spoon or pipe the mashed potato over the fish, starting at the edge of the dish and working inwards. Scatter with cheese over the top and bake in the oven for about 45 minutes, the sauce is bubbling up at the sides and the top is golden.
- Allow it to cool down for at least 10 minutes and served with vegetables such as spinach, peas, and carrots, etc. or maybe just a bowl of mixed green.
- You can use any fish that you prefer or like, and throw in shrimps as well. It’s absolutely phenomenal. The most popular fish is white fish such as haddock or cod, salmon and shrimp. I have seen it with crab as well, but I say use whatever fish you go. Also, use of that is more affordable to you.
- There is no right or wrong. I believe that everyone have their own household staple fierman pie. Some using wine, some spinach, peas or mushrooms, etc.
- I use fish, white creamy sauce, boiled eggs, cheese and mashed potatoes. That's how my family likes it so I am making it this way.
- Over time it will be easier and easier to prep and make this dish but it is really not complicated.
- You can make this in dutch oven as well.
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