Fisherman's Pie I Ep. 59 I Cooking in the Community Kitchen
This recipe is a hearty and nourishing meal that the whole family will enjoy! Recipe is from “Best of Bridge” cookbook.
INGREDIENTS:
TOPPING:
2 pounds of potatoes, peeled or unpeeled, chopped
1/3 - 1/2 cup warmed milk
Salt and freshly ground pepper
FILLING:
3 tbsp butter
2 stalks celery, thinly diced
1 large leek, trimmed and thinly sliced
3 tbsp. all purpose flour, or GF Flour
1 1/2 - 2 cups milk or 10% cream
1 1/2 pounds of skinless cod, or another firm fish, cut into bite sized pieces
1/2 cup shredded sharp cheddar cheese
1 cup frozen or fresh corn
1/2 cup frozen peas
2 tbsp. fresh dill chopped or 2 tsp. of dried dill
1 tbsp. dijon mustard
1/2-1 tsp. hot pepper sauce (optional)
Pinch of ground cloves
2-4 tbsp. freshly squeezed lemon juice
*Optional: 2 cloves of garlic in the potatoes
3-4 cloves of garlic minced in with filling
DIRECTIONS:
In a large pot of boiling water, cook the potatoes until fork tender. Drain. Mash with enough
milk and butter to make creamy. Taste, season with Salt and Pepper. Set aside. Preheat oven
to 375 degrees, Using a non stick cooking spray, spray a 10 cup casserole dish or medium roasting pan.
Filling: In a large pot or Dutch oven, melt the butter over medium high heat. Add the sliced leek and
celery and saute until soft but not browned, about 5 minutes. Sprinkle the flour and saute for 30 seconds.
Gradually whisk in milk and stir until smooth. Add the lemon juice 1 tbsp. at a time until desired flavour.
Bring to a boil, stirring frequently. Reduce heat to simmer. Gently add in fish, corn, peas, mustard, and pepper sauce.
Fresh or dried dill. Add the pinch of dried cloves. Bring back to a boil. Remove from heat.
FISH will be only partially cooked. Transfer fish mixture to the greased casserole or roaster pan.
Spread or use a scoop to add the mashed potatoes to the top of the casserole. Top with cheese.
Bake 375 degrees for 30-40 minutes or until the Fisherman's Pie is bubbly and potatoes are browned.
ENJOY!