Fisherman's Pie

Name: Fisherman's Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 pound russet potatoes (peeled and cut into 1-inch chunks); 4 tablespoon unsalted butter; 1.5 cup whole milk; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon all-purpose flour; 1 teaspoon dried thyme; 1 pound cod fillets (skinless, cut into 1-inch cubes); 1 pound salmon fillets (skinless, cut into 1-inch cubes); 1 can sweet peas and carrots (15 oz can, drained); 4 ounce sharp white cheddar cheese (shredded)

Tender cod and salmon pieces baked in a savory herb cream sauce with sweet peas and carrots, capped with buttery golden mashed potatoes and white cheddar.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: British
Difficulty: Medium
Cost: $5.65/serving

Dietary

Pescatarian
High-Protein
Nut-Free
Egg-Free
Soy-Free
Low-Sugar

Ingredients

2 pound russet potatoes (peeled and cut into 1-inch chunks)
4 tablespoon unsalted butter
1.5 cup whole milk
1.5 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon all-purpose flour
1 teaspoon dried thyme
1 pound cod fillets (skinless, cut into 1-inch cubes)
1 pound salmon fillets (skinless, cut into 1-inch cubes)
1 can sweet peas and carrots (15 oz can, drained)
4 ounce sharp white cheddar cheese (shredded)

Instructions

Preheat your oven to 400°F and grease a 9x13-inch baking dish.
Place the cut russet potatoes in a medium pot, cover with cold water, bring to a boil, and cook for 12 minutes until fork-tender. Drain thoroughly.
Mash the potatoes with 2 tablespoons of the unsalted butter, 1/2 cup of the whole milk, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper until creamy. Set aside.
In a separate saucepan over medium heat, melt the remaining 2 tablespoons of unsalted butter. Whisk in the all-purpose flour and dried thyme, cooking for 1 minute to form a smooth roux.
Gradually whisk in the remaining 1 cup of whole milk along with the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer gently for 3 minutes until thickened into a smooth sauce.
Arrange the cubed cod fillets, salmon fillets, and the drained sweet peas and carrots in an even layer across the bottom of the prepared baking dish.
Pour the warm herb sauce evenly over the fish and vegetables, tossing gently to coat.
Spoon the mashed potatoes over the top, smoothing gently with a spatula and roughing up the surface with a fork to create ridges.
Scatter the shredded sharp white cheddar cheese over the mashed potato topping.
Bake in the oven for 25 minutes until bubbling around the edges and the fish is opaque, flaking easily, and cooked through to an internal temperature of 145°F.
Let rest for 5 minutes before serving.

Notes

Reheats well in individual portions or covered in a warm oven for next-day lunches.

Nutrition (per serving)

Calories: 542
Protein: 37.7 g
Carbohydrates: 40.5 g
Fat: 26.1 g
Fiber: 4.5 g
Sodium: 1206 mg
Saturated Fat: 11.5 g
Sugar: 6.8 g
Cholesterol: 122 mg