Name: British Fish Pie with Mashed Potato Topping
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potatoes, peeled and cubed - 1 ½ pounds; Cubed butter - ⅓ cup; Milk - 3 ⅓ tablespoons; Eggs - 2 large; Salt and freshly ground black pepper to taste - 2 large; Butter - 3 tablespoons; Olive oil - 2 tablespoons; Onion, peeled and diced - 1 medium; Dry thyme leaves - 1 teaspoon; Dry vermouth - ¼ cup; All-purpose flour - ¼ cup; Fish stock, or to taste - 1 cup; Milk - 1 cup; Salt and freshly ground black pepper to taste - 1 cup; Half-and-half - ¼ cup; Chopped fresh parsley - 2 tablespoons; Salmon fillet, cut into bite-sized pieces - 6 ounces; Skinless cod, cut into bite-sized pieces - 9 ounces; Uncooked medium shrimp, peeled and deveined - 5 ounces; Lemon juice - 1 tablespoon; Grated medium Cheddar cheese - ¾ cup

British Fish Pie with Mashed Potato Topping

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - British Fish Pie with Mashed Potato Topping

1. Potatoes, peeled and cubed - 1 ½ pounds

2. Cubed butter - ⅓ cup

3. Milk - 3 ⅓ tablespoons

4. Eggs - 2 large

5. Salt and freshly ground black pepper to taste - 2 large

6. Butter - 3 tablespoons

7. Olive oil - 2 tablespoons

8. Onion, peeled and diced - 1 medium

9. Dry thyme leaves - 1 teaspoon

10. Dry vermouth - ¼ cup

11. All-purpose flour - ¼ cup

12. Fish stock, or to taste - 1 cup

13. Milk - 1 cup

14. Salt and freshly ground black pepper to taste - 1 cup

15. Half-and-half - ¼ cup

16. Chopped fresh parsley - 2 tablespoons

17. Salmon fillet, cut into bite-sized pieces - 6 ounces

18. Skinless cod, cut into bite-sized pieces - 9 ounces

19. Uncooked medium shrimp, peeled and deveined - 5 ounces

20. Lemon juice - 1 tablespoon

21. Grated medium Cheddar cheese - ¾ cup

How to cook deliciously - British Fish Pie with Mashed Potato Topping

1. Stage

Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.

2. Stage

Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.

3. Stage

Preheat the oven to 400 degrees F (200 degrees C).

4. Stage

While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.

5. Stage

Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.

6. Stage

Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.

7. Stage

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.

8. Stage

Remove from the oven and allow to rest for 10 minutes before serving.