This doesn’t look like much–not much color variation–but this was too delicious not to share. After talking about savory pies with internet friends yesterday, and mentioning fish pie, I was craving it. By some miracle, we had all the ingredients pretty much ready to go, so I made it for dinner.
What is fish pie? you may ask. While there are some versions with pastry, it is usually a fish version of shepard’s (lamb) or cottage (beef or pork) pie. The meat is mixed with vegetables and gravy, topped with mashed potatoes, and baked in the oven. Fish pie is made instead with fish and white sauce.
It’s something I first came across years ago when we were first married. Catfish was dirt cheap at the time, and so naturally I was looking for more ways to use it. We both love seafood and mashed potatoes, I’m a huge fan of white sauce, so why not give it a try? I’ve made it occasionally since then, and don’t use a recipe anymore. However, I’ll post one below for those who’d like to try it.
- 1 pack imitation crab meat, chopped
- about 20 shrimp (pre-cooked), cut in pieces
- 1/2 bag frozen peas
- 1 small or 1/2 large onion, diced
- 1 Tbsp oil
- 2 cups mashed potatoes
- salt, pepper, and herbs to taste
- 2 large spoonfuls butter
- 2 heaping spoonfuls flour
- Heat a sauce pan with the oil and brown the onions.
- Add peas and enough milk to come to the top of the peas. Cook until no longer frozen.
- Add imitation crab, and again enough milk to just come to the top.
- Once peas are completely thawed and hot, add the shrimp and enough milk to just come to the top. Add seasonings to taste.
- Cook for just a few minutes, and then strain the milk into a bowl.
- Put fish and pea mixture into a mixing bowl. Set aside.
- Melt butter in sauce pan and add flour. Once combined, slowly mix the reserved milk in to make the white sauce. Season to taste.
- Once white sauce thickens, add to mixing bowl and combine with the seafood mixture. Pour evenly into a pie plate or baking dish.
- Spread mashed potatoes over the fish mixture in an even layer.
- Bake at 350F for 20 minutes, and then 400F for 10 minutes. Place on a baking sheet to catch any sauce that comes over the sides of the baking dish.
- Cool slightly before serving.
- Any seafood can be used in this dish; I generally use what I have on hand. Just ensure it isn’t spoiled and is properly cooked before going in the oven. The best I’ve done so far had scallops in it.
- It’s easier to use pre-cooked or instant mashed potatoes, such as on a week night like I did here, but you can make your own if you desire or have more time.
- Usually, I use lemon pepper in both the fish mixture and sauce, as it goes well with fish, but what herbs and spices you use are up to you.
- The secret to the great taste of this sauce is the reserved milk from the fish. It is absolutely worth it to strain the milk for this one.
- The potatoes I used were frozen Oprah ones from the store–great sale price. I normally don’t go for that kind of branding, but I have to say they were delicious. Would definitely buy again if significantly on sale. The package indicated it also contained cauliflower.
- Like most of my non-baking recipes, don’t worry too much about the measurements here. Use whatever size dish your ingredients turn out to fit well in.