Fish Pie Recipe | North Coast Seafoods

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

Cut the codfish into four evenly sized portions, folding over the tail piece for even thickness.

Find a deep casserole dish large enough to fit the fish in an even layer.

Season the fish with salt and pepper and bake until just cooked, then allow it to cool at room temperature.

Remove the green tops and root of the leeks and discard.

Cut the leeks in half lengthwise, remove a couple of the outer layers, and cross cut the leeks about 3/4 of an inch wide.

Soak and rinse the leeks to remove any soil, separating the pieces with your hands to loosen any soil.

Dice the yellow onion into half-inch pieces.

In a large frying pan, add vegetable oil over medium-high heat and add the onions and leeks.

Cook slowly without color, seasoning with salt and pepper, until the veggies are wilted, about 5 minutes.

Add frozen peas to the pan and reserve the mixture in a bowl at room temperature.

Grate Gruyere cheese on the smaller holes of a box grater.

Add creme fraiche to the cooked veggies and mix in the grated Gruyere, leaving at room temperature.

Boil Yukon Gold potatoes in salted water until tender.

Drain the cooked potatoes and return them to the pot over low heat for 2-3 minutes to dry out completely.

Run the cooked potatoes through a food mill until fully milled, then add soft room temperature butter and mix until melted.

Warm some milk in the microwave to match the temperature of the potatoes and add a little at a time until desired creaminess is achieved, seasoning with salt and pepper.

Assemble the pie by topping the cooked fish with an even layer of the veggie mixture.

Add large dollops of the lump-free mashed potatoes and spread with a wet spoon until evenly covered.

Create evenly spaced circular indentations in the mashed potatoes with a wet spoon.

Bake the dish for 30 minutes or until the mashed potatoes begin to brown.

Remove the dish from the oven, drizzle each indentation with melted butter, and top with grated Parmesan cheese and fresh parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens