How to make Fish Pie

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive while still providing a mild flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine can be more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories, while processed cheese can be more economical.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk can be a cost-effective substitute.

Welcome to Terry Hill home cooking, today we're going to make fish pie.

Gather about 2.5 to 3 lbs of fish, including hake, salmon, and bay scallops.

Decide whether to chop the fish into bite-sized pieces or keep them whole for serving.

Prepare mashed potatoes using about 3.5 lbs of potatoes, cooked until tender.

Use a potato ricer to mash the potatoes, adding 3 tablespoons of butter and 1/2 cup of whole milk, mixing until creamy.

In a saucepan, melt 3 tablespoons of butter and add 3 tablespoons of flour to create a roux, cooking for a couple of minutes.

Gradually add 1/2 cup of milk and 1/2 cup of heavy cream to the roux, stirring until thickened.

Season the sauce with salt, white pepper, Worcestershire sauce, and optional Accent seasoning.

Chop 2 garlic cloves and 1 shallot, adding them to the sauce for flavor.

If desired, incorporate frozen mixed vegetables into the filling.

Combine the fish with the sauce, mixing gently to avoid breaking the fish apart.

In a casserole dish, layer the fish mixture and top with the mashed potatoes, spreading evenly.

Sprinkle 1/2 cup of cheddar cheese over the top of the mashed potatoes.

Bake in the oven until golden and bubbly, checking for doneness after 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens