Fisherman's Pie
A light and flavorful twist on the classic Shepherd’s Pie, this Fisherman’s Pie features juicy fish, aromatic vegetables, and a golden, crispy potato crust. Skip the heavy sauce for a naturally delicious, fresh dish where the fish and veggies infuse together, creating a satisfying and healthy meal perfect for any night of the week.
Servings: 4
Ingredients
- 1 ½ - 1 ¾ lbs russet potatoes about 4 medium potatoes
- 2 garlic cloves minced
- 1 onion thinly sliced
- 3 tomatoes sliced
- 4 tablespoon olive oil plus more to brush the baking dish
- 1 - ½ lbs white fish fillets cod, haddock, swai, tilapia, snapper, sea bass, catfish, etc
- fresh herbs such as parsley, basil, dill
- dry herbs such as basil, thyme,
- Old Bay optional
- salt pepper
- 4 tablespoon butter
- ⅓ - ½ cup milk
- 3 egg yolks
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Peel the potatoes and cut them into 2 inch pieces. Place the potatoes into a medium pot, cover with water and cook at a simmer in salted water just until the potatoes are fork tender.
- Meanwhile, brush a deep dish 9 inch round pie plate with oil, making sure to cover the sides as well as the bottom of the dish. You can also use an 8x8 inch rimmed baking dish as well.
- Spread out 1 of the minced garlic cloves on the bottom of the dish.
- Slice the onions into thin circles and spread them out on the bottom of the pie plate. Season with salt and pepper.
- Slice the tomatoes into ½ inch thick circles and shingle them in one layer on top of the onions. Season with salt and ground black pepper, drizzle with about 2 Tablespoons olive oil and also the last minced garlic clove and some fresh and dry herbs, like basil, parsley, dill. I like to use a mixture of both fresh and dry herbs, since they give the dish uniquely different flavor profiles, hearty and fresh, in one.
- Cut the fish into smaller portions, so that you can fit them into the pie plate better. Season the fish on both sides with salt, pepper and any other seasonings that you like for fish. Place the fish on top of the tomatoes. Drizzle with another 2 Tablespoons of olive oil and sprinkle with both fresh and dry herbs.
- Meanwhile, the potatoes should be done cooking. Drain the water, add the butter to the potatoes and mash the potatoes with a potato masher, or use a potato ricer or a hand held mixer.
- Add the milk to the mashed potatoes. Add a portion of the milk at a time and adjust the amount of milk that you use to how thick or thin you like mashed potatoes.
- Add the egg yolks, mix to combine. Scoop out the mashed potatoes on top of the fish and even it out, so that the mashed potatoes are covering all of the fish.
- Bake in the preheated over for 35-40minutes. Broil for the last 2-3 minutes of baking, just to get a light golden color on the potato crust.
Notes
You can use any kind of firm white fish that you like - cod, snapper, sea bass, tilapia, catfish, swai, etc. Salmon would work too, although I've never used it in this recipe myself. It's important to use thick fish fillets in this recipe. I would not recommend using flounder or sole. They are very thin and the fish will be very dry by the time the rest of the ingredients are cooked through.
