Fishermans Pie
From knoxcop 15 years ago
- 45 minutes to make
- Serves 8
This is one of those dinners you want on an evening you're looking for "something different." This is my version of an old standby. It is filling, warming and comfort food at it's best. You can change up the veggies to suit your tastes, adding spinach or whatever floats your boat. Read more The night I came up with this, I was making 7-layer salad, hence the veggie combination in this one. Freezes well if you like to pre-cook as well. See less
Ingredients
- 4 filets thick cut white fish (I used cod.) shopping list
- 1/2 cup chopped green pepper shopping list
- 1/2 cup chopped green onion shopping list
- 1/2 cup chopped carrot shopping list
- 1/2 cup frozen green peas shopping list
- 3 pounds potatoes shopping list
- 1/2 cup butter, divided shopping list
- 1 cup heavy cream shopping list
- 1/2 cup milk shopping list
- salt & pepper shopping list
- garlic seasoning blend (your fave) shopping list
- 1 can cream celery soup shopping list
- 6-8 oz shredded cheddar cheese shopping list
How to make it
- Preheat oven to 400.
- Into a 13x9 casserole dish, cut up fish into large bite-size hunks. Layer evenly over bottom of dish.
- Peel & cut potatoes into a medium pot, cover with salted water and boil until tender. Mash potatoes well with 1/2 cup milk and 1/4 cup butter. Season heavily with black pepper and whip until easily spreadable.
- Place remaining 1/4 cup butter into frying pan with green pepper, onion, carrots & peas (or your choice veggies equaling about 2 cups).
- Warm veggies gently over medium heat, allowing them only to come to a mild "sweat" or crisp-tender---don't over cook them right now.
- When veggies are sweated, mix cream soup, cream, veggies together with slight shake seasoning salt.
- Pepper fish hunks well, and season with your fave garlic-based seasoning salt.
- Pour cream sauce evenly over seasoned fish, then spread with mashed potatoes.
- Bake at 400 degrees, uncovered, for 40 minutes. Should be bubbly & brown.
- Sprinkle a few handfuls of cheese over the top and let bake until bubbly, melted and browned a bit.
- Remove from oven and LET THE CASSEROLE REST ABOUT 10 MINUTES BEFORE SERVING!!! ----Important so it won't be runny.
- Enjoy!
- --Kn0x--
- NOTE: You may divide the uncooked casserole into two 8x8 baking dishes and freeze one if this size is too many servings. That is how I do mine. Cover tightly, label and freeze up to 3 months. To prepare after freezing, remove from freezer and place into fridge for 24 hours before baking.
sparow64
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" It was excellent "