This comforting Fisherman’s Pie features a rich, velvety sauce loaded with tender cod, catfish, shrimp, and sweet crab meat. The seafood is nestled in a rustic shell of mashed potatoes and baked until golden and bubbly with cheddar cheese. It offers a delightful contrast between the smooth, creamy interior and the slightly crisp potato topping. Perfect for a hearty family dinner or a cozy weeknight meal, this dish brings the flavors of the sea to your table with minimal fuss. Simple ingredients come together to create a satisfying, home-style classic that is sure to become a regular in your rotation.
Fisherman’S Pie
Description
This comforting Fisherman's Pie features a rich, velvety sauce loaded with tender cod, catfish, shrimp, and sweet crab meat. The seafood is nestled in a rustic shell of mashed potatoes and baked until golden and bubbly with cheddar cheese. It offers a delightful contrast between the smooth, creamy interior and the slightly crisp potato topping. Perfect for a hearty family dinner or a cozy weeknight meal, this dish brings the flavors of the sea to your table with minimal fuss. Simple ingredients come together to create a satisfying, home-style classic that is sure to become a regular in your rotation.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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Press 2 cups of mashed potatoes into the bottom and up the sides of a 9-inch glass pie plate to form a shell.
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Place cod in a saucepan, cover with water, bring to a boil, then lower heat and simmer for 5 minutes.
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Add catfish and shrimp to the pot and simmer until the catfish flakes easily and shrimp are opaque and cooked through.
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Drain the cooking liquid, reserving about 1/2 cup of the stock, and discard the rest.
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Flake the cooked fish into bite-sized pieces in a bowl, mix in the crab meat and shrimp, and place this seafood mixture into the potato shell.
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In a skillet, melt butter over medium heat.
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Add flour and stir constantly for about 1 minute to cook the raw flour taste, but do not let it brown.
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Gradually whisk in the reserved fish stock and milk until smooth.
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Continue whisking until the sauce thickens and becomes creamy.
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Stir in salt, Tabasco sauce, Worcestershire sauce, and parsley.
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Pour the creamy sauce evenly over the seafood mixture in the pie shell.
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Place the remaining 1 cup of mashed potatoes into a pastry bag (or zip-top bag with corner cut off) and pipe decorative rosettes over the top of the pie.
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Sprinkle the top evenly with cheddar cheese.
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Bake for 40 minutes, or until the potatoes are golden brown and the filling is bubbling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 629.2kcal
- % Daily Value *
- Total Fat 26.3g41%
- Saturated Fat 15.1g76%
- Cholesterol 262.3mg88%
- Sodium 3453.9mg144%
- Total Carbohydrate 40.3g14%
- Dietary Fiber 4.2g17%
- Sugars 4.9g
- Protein 56.2g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the pie to cool completely before covering. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for best texture.
Variations: You can substitute other white fish like tilapia or haddock for the cod and catfish. For a richer topping, mix a little butter and cheese into the mashed potatoes before piping.
Tips: Ensure the seafood is fully cooked before assembling the pie to avoid overcooking during the baking process. If the sauce is too thick, add a splash more milk.
