Fish Pie
A baked dish of flaked fish, vegetables, and cream sauce topped with a pastry or mashed potato crust. Assembled in layers and baked until golden and bubbling.
Ingredients
Method
Preheat oven to 400°F. Cut fish into bite-sized pieces; dice onion, celery, and carrot.
Melt 2 tbsp butter in a large saucepan over medium heat. Add onion, celery, and carrot; cook until softened, about 5 minutes. Stir in peas.
Push vegetables to the side. Add remaining 2 tbsp butter and whisk in flour to form a paste. Cook for 1 minute, stirring constantly.
Gradually whisk in chicken broth and cream, stirring until smooth and thickened, about 3 minutes. Season with salt and white pepper.
Gently fold fish pieces and fresh dill into the sauce. Transfer mixture to a 9x13 inch baking dish.
If using pie crust: lay thawed crust over filling and crimp edges. If using mashed potato: spread or pipe evenly over the top.
Bake for 30–35 minutes until topping is golden and filling bubbles at the edges. Cool for 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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