A comforting and delicious fish pie made with a creamy filling of white fish, shrimp, and peas, topped with smooth mashed potatoes and cheddar cheese.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:British
Diet:Gluten Free
Ingredients
Scale
2 cups cooked white fish, flaked (such as cod or haddock)
1 cup cooked shrimp, peeled and deveined
1 cup frozen peas
1 cup milk
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 cup grated cheddar cheese
4 large potatoes, peeled and cubed
1/4 cup heavy cream
1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a large pot, boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add heavy cream and mash until smooth. Set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and stir in the Dijon mustard, lemon juice, salt, pepper, and paprika.
In a large mixing bowl, combine the flaked fish, shrimp, peas, and the sauce. Mix gently to combine.
Pour the fish mixture into a greased baking dish. Spread the mashed potatoes evenly over the top, smoothing it out with a spatula.
Sprinkle the grated cheddar cheese over the mashed potatoes.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
For a creamier filling, add a splash of white wine to the sauce before thickening.
Substitute the fish with canned tuna or salmon for a quicker option, or add different vegetables like carrots or corn for variety.