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    Fish Pie

    This Baked Fisherman's Pie uses fresh Cod, spring leeks, onions, and, of course, English Peas. We’ll add some rich Crème Fraiche in place of using white sauce, and it’s all topped with Yukon gold mashed potatoes, and a layer of melted Gruyere and parmesan cheese.

    [[ recipeID=recipe-8lfa6hgp8, title=Fish Pie ]]

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    Fish Pie

    This Baked Fisherman's Pie uses fresh Cod, spring leeks, onions, and, of course, English Peas. We’ll add some rich Crème Fraiche in place of using white sauce, and it’s all topped with Yukon gold mashed potatoes, and a layer of melted Gruyere and parmesan cheese.

    Servings: 5 people

    Keywords:

    • Prep Time: 30 mins
    • Cook Time: 30 mins
    • Total Time: 1 hours 0 mins

    Ingredients

    Instructions

    Ingredients

    • Four 6-ounce skinless Naked Cod portions (You can also use haddock, pollock, or hake for this dish!)
    • Kosher salt and fresh cracked black pepper

    Veggie Mixture

    • 2 tbsp. Vegetable oil
    • 1 Yellow onion, large dice
    • 2 cups Fresh Leeks, chopped into ½ inch slices
    • 1 cup Frozen Peas
    • ½ cup Crème Fraiche
    • ¾ cups Gruyere cheese, grated

    Mashed Potatoes

    • 5 Medium Yukon Gold potatoes, peeled and cubed
    • 4 tbsp. Salted Butter
    • ½ cup Whole Milk
    • Kosher salt and fresh cracked black pepper

    Instructions

    1. Pre-heat oven to 325°F.

    Fish

    1. Pat fish dry of any excess moisture. Season with salt and pepper.
    2. In a casserole dish large enough to fit the fish in one layer, spray with non-sticking cooking spray and add fish portions.
    3. Bake for 325°F for 12-14 minutes, or until white and flaky.
    4. Remove from oven, discard excess liquid from dish, and leave at room temperature to cool.

    Mashed Potatoes

    1. Peel 5 medium sized Yukon Gold potatoes. Cut into evenly sized chunks, about an inch thick, and transfer to a pot full of cold, salted water.
    2. Boil potatoes for about 10-12 minutes, or until they are fork tender.
    3. Drain the pot of water, leaving potatoes in the pot over low heat for 2-3 minutes so that they are able to dry out completely.
    4. Using your preferred potato mashing device (I like using a food mill) mash the potatoes until soft and smooth.
    5. Add in butter and mix well until butter is melted. Add in milk a little bit at a time until your desired creaminess is achieved.
    6. Season to taste with salt and pepper. Allow to rest at room temperature.

    Veggie Mixture

    1. Heat vegetable oil in a frying pan over medium heat for about 2-3 minutes.
    2. Add onions and leeks and mix well. Cook over medium heat until veggies are completely softened (but not browned), about 5 minutes.
    3. Season with salt and pepper. Add frozen peas and mix. Transfer to medium size mixing bowl.
    4. Add in Crème Fraiche and grated Gruyere cheese and mix until well combined. Allow to rest at room temperature.

    Assembly

    1. Spread an even layer of the veggie mixture over the fish. Then, spoon the mashed potatoes on top and carefully spread an even layer.
    2. With a spoon, create evenly spaced circular indents in the mashed potatoes.
    3. Bake uncovered for 30-35 minutes at 350°F. After 30 minutes (or until mashed potatoes are beginning to brown), remove dish from the oven. Drizzle each indent with melted butter and top with grated parmesan cheese, if desired. Return to oven for 5 more minutes.
    4. Remove and allow to cool for 5 minutes before serving. Sprinkle with some fresh chopped parsley and serve.