Irish Fish Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
10 servings
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Calories
171 kcal
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Course
Main Course
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Cuisine
Irish
Irish Fish Pie
Description
Irish Fish Pie features a mixture of salmon and cod pieces combined with diced carrot, celery, and onion that have been sautéed until tender. These ingredients are bound together in a béchamel-style sauce made from butter, flour, milk, and white cheddar cheese, which adds richness and a mild sharpness. The topping is made from russet potatoes boiled and mashed with milk and butter to a creamy consistency, then spread over the fish and vegetable filling. Baking the dish allows the flavors to meld and creates a golden crust of mashed potatoes on top.
The combination of flaky fish and soft vegetables suspended in a creamy sauce gives each bite a pleasing contrast of textures. This pie can be served as a filling main course, especially suitable in cooler weather or as a satisfying family meal.
To ensure the fish pie isn't watery, the fish chunks should be patted dry before use. Additionally, some variations include adding sliced hard-boiled eggs and frozen peas to the filling for extra texture and flavor. Leftovers can be tightly wrapped and refrigerated for up to three days or frozen for up to three months; thaw overnight and reheat at 350 degrees Fahrenheit.
Ingredients
- 1 ½ pounds russet potato about 5-6 large
- 2 ¾ cups milk divided use
- ¾ cup butter (1 1/2 sticks), divided use
- 5 tablespoons all-purpose flour
- ¾ cup White Cheddar Cheese divided use, shredded
- ¼ cup carrot diced
- ¼ cup celery diced
- ¼ cup yellow onion diced
- 1 pound salmon cut in 1-inch chunks and dried well
- 1 pound cod cut in 1-inch chunks and dried well
- 2 green onions chopped
- 2 teaspoons chives optional (for garnish, chopped
Instructions
Make the Mashed Potatoes
- Peel and quarter the potatoes. Placein a large saucepan with enough water to cover. Boil until fork tender (about10-13 minutes).
- Drain the potatoes. Return them to the saucepan. Using a potato masher, mix the potatoes with ¼ cup milk and 4 tablespoons of salted butter until creamy and smooth. Taste the mixture and season with salt and pepper as desired. Set aside.
- Preheat the oven to 375 degrees F. Butter a 9x13 inch baking pan or dish. Set aside.
Make the Sauce
- Heat 5 tablespoons of butter in a medium saucepan. To the melted butter, sprinkle 5 tablespoons of flour, stirring constantly for 3-5 minutes or until it just begins to take on a slight brown color. Add 2 ½ cups of milk, 1/2 cup cheese, salt, and pepper. Stir until blended. Set aside.
Cook the Vegetables
- Sauté all of the vegetables in a skillet with 2 tablespoons of butter until they are tender.
Assemble and Bake the Pie
- Place the fish and sautéed vegetables in a large mixing bowl.
- Pour the sauce over the fish and vegetables. Mix together thoroughly.
- Transfer the mixture to the prepared pan. Sprinkle with the chopped green onions.
- Layer the mashed potatoes evenly over the fish mixture. Top with the remaining cheese and the chives.
- Bake for 30 minutes or until the fish is cooked through and the potatoes and cheese are lightly golden brown.
- Let the pie cool for 10 minutes before serving.
Notes
- Pat fish chunks dry thoroughly to prevent watery pie filling.
- Optional additions: sliced hard-boiled eggs and frozen green peas can be stirred into the fish and vegetable mixture.
- Store leftovers tightly wrapped in the refrigerator for up to three days or freeze for up to three months.
- When reheating frozen leftovers, thaw overnight in the refrigerator and heat at 350°F until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 171kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 50mg | 2% |
| Potassium | 699mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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