Fisherman's Pie Recipe • A Flavorful Fish Casserole! 🐟🐡🍲 - Episode 594

Add a fair amount of sea salt to a large pot of water, add peeled potatoes, and bring to a boil.

Cook the potatoes until tender, about 15 minutes.

In a large skillet over medium-low heat, add whole milk and a pinch of ground sea salt, then cover with a lid to warm up the milk.

When the milk starts simmering gently, add the fish fillets (haddock) and move them around to cover with milk, cooking for 4 to 6 minutes depending on thickness.

About a minute before the fish is done, add the prawns and ensure they are submerged.

After 60 seconds, remove from heat and use a slotted spoon to transfer only the fish fillets to a 3-quart baking dish, shredding them into smaller pieces with forks.

Cut the prawns into thirds and add them to the baking dish with the fish, stirring to combine with peas.

Reserve the cooking milk, scoop out any skins that formed, and transfer the milk to a measuring cup, aiming for 3 to 3 ½ cups.

Drain the cooked potatoes well, then pass them through a potato ricer into a bowl.

Add butter to the riced potatoes and stir until melted, then add 4 heaping tablespoons of sour cream and mix evenly.

Season the potato mixture with ground sea salt and freshly ground black pepper, then set aside.

In a large skillet over medium heat, add butter and when sizzling, add white onions and sauté for 2 minutes.

Add diced carrots and celery, cooking the veggies for 5 minutes.

Add pressed garlic and sauté for 1 minute.

Add about 1 cup of reserved milk and whisk well before adding another cup, using about 2 ½ cups total.

Increase heat to medium-high and bring the mixture to a boil, then add lemon juice, fresh chopped dill, and hot paprika.

Pour in the cornstarch mixture, stir well until the sauce thickens, then reduce heat to medium-low.

Taste and adjust the sauce, adding a ¼ cup of reserved milk if it gets too thick, aiming for a balanced consistency.

Pour the sauce into the baking dish over the fish and prawns, spreading evenly with a spatula or back of a spoon.

Spoon the mashed potatoes on top and level it out with a fork, covering the entire surface.

Sprinkle cheese evenly over the mashed potatoes.

Transfer the dish to a preheated oven at 375ºF/190ºC and bake for 20 minutes.

Turn on the broiler and cook until the top is nice and brown, about 5 minutes, keeping an eye on it.

Remove from the oven and let it rest for 10 minutes before sprinkling with fresh chopped parsley.

Equipment Needed

Spice Level:

Dietary