Pot pie, shepherds pie, apple pie…what about fish pie? We weren’t believers until we tried it for ourselves. It’s less heavy than most of the pies listed previously, but it’s still cozy comfort food that will warm you up from the inside out! Recipe altered slightly (for ease) but inspired by this recipe from Bon Appetite.
- 1 ½ pounds russet potatoes (about 3 medium), peeled, cut into 2” piecesKosher salt
- 3 tablespoons unsalted butter, divided, plus 3 tablespoons melted
- 1 leek, white and pale-green parts only, thinly sliced into roundsFreshly ground black pepper
- ¾ cup heavy cream, divided
- 1garlic clove, finely chopped
- ⅓ cup brandy
- ¾ cup canned crushed tomatoes
- ½ pound skinless firm white fish fillets (such as cod, haddock, or halibut)
- ½ pound skinless salmon
- 4 ounces medium shrimp, peeled, deveined, halved lengthwise
- 1tablespoon chopped fresh dill
- Preheat oven to 350°. Cook potatoes in a large pot of boiling salted water until tender, 15–20 minutes. Drain; return to pot.
- Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add leek, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add leek to potatoes along with ½ cup cream, and 3 Tbsp. melted butter. Season with salt and pepper and mash to desired texture.
- Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add garlic, season with salt and pepper, and cook until fragrant, about 1 minute. Add brandy and cook, stirring, until mixture is thickened, about 2 minutes. Add tomatoes and bring to a simmer. Add white fish and salmon and cook, stirring gently, until fish is opaque around edges, about 1 minute. Stir in shrimp and cook until shrimp are opaque. Remove from heat, stir in dill and remaining ¼ cup cream, and season with salt and pepper.
- Transfer filling to a 2-qt. baking dish and top with mashed potatoes, making decorative swirls with a large spoon or fork. Place on a baking sheet and bake pie until mashed potatoes are golden brown and center is hot, 40–45 minutes.