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Irish Fish Pie
Everyone from the youngest to the oldest will enjoy Irish Fish Pie. It's a one-dish dinner filled with chunks of fish and veggies in a creamy sauce topped with mashed potatoes and baked until golden.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 10 servings
Calories: 171 kcal
Course:
Main Course
Cuisine:
Irish
Ingredients
- 1 ½ pounds Russet potatoes (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 shredded white cheddar cheese divided use
- ¼ cup diced carrot
- ¼ cup diced celery
- ¼ cup diced yellow onion
- 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 chopped chives optional (for garnish)
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.
Cup of Yum
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
- Store tightly wrapped with plastic wrap in the refrigerator for up to 3 days. May be frozen for up to 3 months. Allow to thaw overnight in the refrigerator and reheat at 350 F.
- Many cooks add four sliced, hard-boiled eggs and a cup of frozen green peas to the fish and veggie mixture.
- If your fish pie is watery, it’s likely that the fish weren’t dried well. Use paper towels to dry the fish after cutting it into chunks. Or, if you prefer, you can cook the fish in lightly salted water, drain it well, and flake it before adding to the dish.
- Store tightly wrapped with plastic wrap in the refrigerator for up to 3 days. May be frozen for up to 3 months. Allow to thaw overnight in the refrigerator and reheat at 350 F.
Nutrition Information
Serving
1portion
Calories
171kcal
(9%)
Carbohydrates
15g
(5%)
Protein
19g
(38%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
50mg
(2%)
Potassium
699mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1235IU
(25%)
Vitamin C
4mg
(4%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 171
% 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.