Everyone from the youngest to the oldest will enjoy Irish Fish Pie. It's a one-dish dinner filled with chunks of fish and veggies in a creamy sauce topped with mashed potatoes and baked until golden.
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10servings
Ingredients
1 ½poundsrusset potatoes(about 5-6 large)
2 ¾cupsmilkdivided use
¾cupbutter(1 1/2 sticks), divided use
5tablespoonsall-purpose flour
¾cupshredded white Cheddar cheesedivided use
¼cupdiced carrot
¼cupdiced celery
¼cupdiced yellow onion
1poundsalmoncut in 1-inch chunks and dried well
1poundcodcut in 1-inch chunks and dried well
2green onionschopped
2teaspoonschopped chivesoptional (for garnish)
Instructions
Make the Mashed Potatoes
Peel and quarter the potatoes. Placein a large saucepan with enough water to cover. Boil until fork tender (about10-13 minutes).
Drain the potatoes. Return them to the saucepan. Using a potato masher, mix the potatoes with ¼ cup milk and 4 tablespoons of salted butter until creamy and smooth. Taste the mixture and season with salt and pepper as desired. Set aside.
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Preheat the oven to 375 degrees F. Butter a 9x13 inch baking pan or dish. Set aside.
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Make the Sauce
Heat 5 tablespoons of butter in a medium saucepan. To the melted butter, sprinkle 5 tablespoons of flour, stirring constantly for 3-5 minutes or until it just begins to take on a slight brown color. Add 2 ½ cups of milk, 1/2 cup cheese, salt, and pepper. Stir until blended. Set aside.
Cook the Vegetables
sauté all of the vegetables in a skillet with 2 tablespoons of butter until they are tender.
Assemble the Pie
Place the fish and sautéed vegetables in a large mixing bowl.
Pour the sauce over the fish and vegetables. Mix together thoroughly.
Transfer the mixture to the prepared pan. Sprinkle with the chopped green onions.
Layer the mashed potatoes evenly over the fish mixture. Top with the remaining cheese and the chives.
Bake the Pie
Bake for 30 minutes or until the fish is cooked through and the potatoes and cheese are lightly golden brown.
Let the pie cool for 10 minutes before serving.
Notes
Recipe Tips:
Many cooks add four sliced, hard-boiled eggs and a cup of frozen green peas to the fish and veggie mixture.
If your fish pie is watery, it’s likely that the fish weren’t dried well. Use paper towels to dry the fish after cutting it into chunks. Or, if you prefer, you can cook the fish in lightly salted water, drain it well and flake it before adding to the dish.
Storage: Store tightly wrapped with plastic wrap in the refrigerator for up to 3 days. May be frozen for up to 3 months. Allow to thaw overnight in the refrigerator and reheat at 350 F.