Fish Pie
America does have a couple of staple savory pies (chicken pot pie and shepherd's pie to name a few). And though their food can sometimes get an unjustly bad rap, the Brits really know how to make a flaky, comforting pie filled with all your favorite veg and protein.
Ingredients
- 3 lb. Yukon gold potatoes, peeled and cut into 1/2" pieces
- Kosher salt
- 1/2 c. (1 stick) plus 6 tbsp. unsalted butter, divided
- 1/2 c. heavy cream, divided
- Freshly ground black pepper
- 1 large leek, scrubbed, white and light green parts sliced into 1/4" slices
- 1 stalk celery, sliced
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 2 tbsp. all-purpose flour
- 1 1/2 c. low-sodium chicken or fish stock
- 1 large egg yolk
- 1 lemon, juiced
- 1/3 c. fresh dill, plus more for serving
- 1/3 c. frozen peas
- 1 1/2 lb. salmon, shrimp, cod, or haddock, cut into bite-size pieces
Directions
- Step 1Place potatoes in a large pot and cover with cold water; season with 1 tablespoon salt. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, 18 to 20 minutes.
- Step 2Drain potatoes and return to pot. Mash with a potato masher or food mill. Cut 1/2 cup (1 stick) butter into large pieces, then add to potatoes. Add 1/4 cup cream and stir to combine; season with salt and pepper.
- Step 3Arrange a rack in center of oven; preheat to 425°. In a large, ovenproof skillet over medium heat, melt 2 tablespoons butter. Add leek and celery and cook, stirring occasionally, until softened and just beginning to turn golden on the edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring, until fragrant, about 1 minute more. Sprinkle with flour and mix to combine. Cook, stirring occasionally, until flour has slightly toasted and you can no longer smell raw flour, 1 to 2 minutes.
- Step 4Whisk in stock and remaining 1/4 cup cream and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5 to 6 minutes.
- Step 5In a small bowl, whisk egg yolk and lemon juice. To temper, add 1 tablespoon stock mixture and stir to combine, then continue to add more stock 1 tablespoon at a time until mixture is smooth.
- Step 6Add yolk mixture to skillet and stir to combine. Fold in dill and peas. Cook, stirring occasionally, until peas are warmed through, about 3 minutes; season with salt and pepper. Remove from heat.
- Step 7Season fish with salt and pepper, then fold fish into sauce. Cover fish mixture with mashed potatoes, then make ridges in potatoes with a fork. Cut remaining 4 tablespoons butter into small pieces and sprinkle over potatoes.
- Step 8Place skillet on a baking sheet (to avoid any bubbling over). Bake fish pie until potatoes are lightly golden brown, 20 to 25 minutes.
- Step 9Let pie set 10 minutes. Top with more dill.