I’m not going to lie. The original name for this classic turns my stomach. There is something about the idea of “fish pie” that brings up all sorts of unspeakable concoctions, rather than the simple and classic combination of fish, vegetables, and mashed potatoes. This makes for a simple meal of comforting flavors and textures.
- 1 lb firm white fleshed fish – whiting or cod – skin and pin bones removed
- 6 small – medium potatoes – russet or yukon gold work well peeled and cut into 1″ cubes
- 1 TBSP olive oil
- 1 onion – diced small
- 1 carrot – chopped
- 1 – 2 cups frozen vegetables (peas, green beans, broccoli, or mixed variety)
- 1 cup half and half
- 2 TBSP lemon juice
- 1 cup cheese – cheddar or Parmesan (Parmesan will lend more of an Alfredo taste)
- 1 tsp dry mustard
- fresh parsley – optional
- salt / pepper to taste
- milk about 1/4 cup varies, depending on consistency of potatoes
- optional – handful fresh spinach
Cut the fish into strips and place in a casserole or baking dish.
In a medium pot (at least 3qt) bring salted water to a boil. Add the potatoes and boil for 10 minutes or until soft enough to easily pierce with a fork. Drain and set aside. If you’d like to include the spinach you can steam it over the boiling potatoes by using a colander or strainer. Be sure to squeeze out any excess water or you may end up with a runny sauce.
Preheat the oven to 450F.
While the potatoes are boiling heat the olive oil over medium heat. Add the diced onion and carrots and cook until soft. Add the frozen vegetables and half and half. Bring to a boil and remove from the heat. Stir in the cheese, dry mustard, lemon juice, and optional parsley. Pour this mixture over the fish.
Mash the potatoes, with a splash of milk, salt and pepper to taste. Don’t worry if there are some lumps, consider it a hallmark of authenticity.
Spread the potatoes over the fish and vegetables and bake at 450F for 25 – 30 minutes or until the potatoes are golden.
This yields approximately six servings.