Fish pie

By Keri Fisher
March 11, 2009

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Serves 8

Cook the stew while the potatoes are simmering, then assemble the pie and brown it.


3 pounds russet (baking) potatoes, peeled and quartered
Salt and pepper, to taste
1/4 cup (4 tablespoons) butter
1/2 cup milk

1. In a large soup pot, combine the potatoes, a large pinch of salt, and enough cold water to cover them. Bring to a boil over high heat. Lower the heat and simmer the potatoes for 20 to 25 minutes or until tender. Drain into a colander and transfer to a shallow bowl.

2. Add the butter and milk a little at a time, mashing the potatoes smooth. Season to taste with salt and pepper.


Butter (for the dish)
1/4 cup (4 tablespoons) butter
10 ounces (about 2 cups) pearl onions, peeled
3 medium carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
2 tablespoons chopped fresh thyme
Salt and pepper, to taste
1/3 cup flour
4 cups milk
1/4 cup chopped parsley
1/2 cup frozen peas
1 1/4 pounds cod or haddock, cut into 2-inch pieces
1 1/4 pounds salmon, cut into 2-inch pieces

1. Butter a 9-by-13-inch baking dish.

2. In a large flameproof casserole, melt the butter over medium heat. Add the onions, carrots, celery, 1 tablespoon of the thyme, salt, and pepper. Cook, stirring often, for 10 minutes or until softened.

3. Stir in the flour and cook, stirring often, for 5 minutes. Stir in the milk and cook, stirring constantly, until the mixture comes to a boil. Lower the heat and simmer for 5 minutes or until the mixture thickens.

4. Turn on the broiler.

5. Add the remaining 1 tablespoon thyme, parsley, peas, cod or haddock, and salmon. Stir gently. Cook over medium heat for 5 minutes or until the fish is almost cooked through. Stir gently so the fish doesn't break up.

6. Transfer the mixture to the baking dish. Top with mashed potatoes, spreading them in an even layer. Place about 10 inches from the broiler element. Broil the dish, watching it carefully, for 8 minutes or until golden.