Fisherman's Pie - Cod & Spinach Casserole topped with Potato Crust

Boil russet potatoes in salted water until very tender.

Drain the potatoes well to remove all water.

Mash the drained potatoes with butter until smooth.

Season the mashed potatoes with freshly grated nutmeg, salt, black pepper, cayenne, and milk, mixing until creamy.

In a large Dutch oven, heat a little olive oil over medium-high heat and add fresh spinach with a pinch of salt.

Stir the spinach constantly until wilted, about 1 minute, then transfer to a bowl lined with paper towels to absorb excess moisture.

In the same pot, make a roux with butter and flour over medium heat, whisking for about 2 minutes.

Add chopped garlic to the roux and cook for 10-20 seconds until fragrant.

Whisk in cold milk, adding 1 cup at a time to avoid lumps, and bring to a gentle simmer.

Season the white sauce with salt and taste, then turn off the heat until ready to use.

Butter an 8x12 casserole dish and season with salt, pepper, and cayenne.

Layer boneless cod fillets in the dish, seasoning the top with salt, pepper, and cayenne.

Scatter wilted spinach evenly over the cod.

Squeeze the juice of half a lemon over the spinach and cod.

Ladle the white sauce over the fish and spinach, smoothing it out with a spatula.

Plop the mashed potatoes on top of the sauce before spreading to avoid mixing.

Smooth out the mashed potatoes to create an even surface.

Transfer the casserole dish onto a baking sheet to catch any overflow.

Bake in a preheated 375°F oven for 40 minutes.

After baking, turn off the oven and switch on the broiler to brown the top for a couple of minutes.

Let the pie rest for 10 minutes before portioning.

Carefully cut out a piece with a spoon, ensuring the top stays intact.

Equipment Needed

Spice Level:

Dietary