Classic British Fish Pie Recipe with Creamy Mashed Potato Topping

Ingredients

• 1.5 pounds potatoes, peeled and cubed
• 0.33 cup cubed butter
• 3.33 tablespoons milk
• 2 large eggs
• salt and freshly ground black pepper to taste
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, peeled and diced
• 1 teaspoon dry thyme leaves
• 0.25 cup dry vermouth
• 0.25 cup all-purpose flour
• 1 cup fish stock, or to taste
• 1 cup milk
• salt and freshly ground black pepper to taste
• 0.25 cup half-and-half
• 2 tablespoons chopped fresh parsley
• 6 ounces salmon fillet, cut into bite-sized pieces
• 9 ounces skinless cod, cut into bite-sized pieces
• 5 ounces uncooked medium shrimp, peeled and deveined
• 1 tablespoon lemon juice
• 0.75 cup grated medium Cheddar cheese

Instructions

1. Place the diced potatoes in a large pot, cover with salted water, and bring to a boil. Reduce the heat to medium-low and let it simmer for approximately 15 minutes, or until the potatoes are fork-tender. Then, drain the water completely.
2. Transfer the cooked potato cubes into the bowl of a stand mixer. Gently blend while gradually adding the cubed butter and milk. Incorporate the eggs, mixing only until the mashed potatoes reach your desired consistency. Avoid overmixing to prevent a gluey texture. Season generously with salt and pepper to taste.
3. Preheat your oven to 400 degrees F (200 degrees C).
4. While the potatoes are simmering, melt butter and olive oil in a large skillet over medium heat. Add the chopped onion and thyme, and sauté until the onions become soft and lightly browned, approximately 5 minutes. Deglaze the skillet with vermouth and cook until the alcohol evaporates, about 2 minutes. Whisk in flour until smooth. Slowly whisk in both the stock and milk, then bring to a simmer. Allow it to simmer for 1 to 2 minutes. The sauce should thicken to a fairly rich consistency; if it becomes too thick, thin it with a splash of extra stock. Taste, and season with salt and pepper to your liking. Turn off the heat, then stir in the half-and-half and parsley.
5. Distribute the salmon, cod pieces, and shrimp evenly across the bottom of a 2-quart baking dish. Season lightly with both salt and pepper. Gently drizzle lemon juice over the seafood.
6. Pour the prepared sauce over the seafood in the baking dish, stirring gently to combine. Spread the mashed potatoes evenly over the top, fluffing them with a fork, then sprinkle grated Cheddar cheese generously over the potatoes.
7. Bake in the preheated oven for 10 minutes. Then, reduce the heat to 350 degrees F (175 degrees C) and continue baking until the potatoes are evenly browned, the seafood is fully cooked, and the pie is bubbly and piping hot, about 20 additional minutes.
8. Remove the fish pie from the oven and let it rest for 10 minutes before serving. This allows the filling to set slightly.

Nutrition

• Calories: 553 kcal
• Fat Content: 34 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 466 mg
• Protein Content: 27 g
• Cholesterol Content: 191 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g