Here's my take on a classic Fish Pie with the most delightful combination of fish with lots of veggies in a creamy white sauce and topped with delicious mashed potatoes and cheese. This Fish Pie is a comforting, tasty and satisfying family favorite.
Boil potatoes: Bring a large pot of water to a boil and add the cubed potatoes. Cook for for 15 to 20 minutes or until the potatoes are fork tender. Drain.
Mash the potatoes: Place the drained potatoes back in the pot or a bowl, add the 3 tbsp of butter, the ⅔ cup of milk and ½ tsp of salt. Using a potato masher, mash the potatoes until creamy. Set aside.
Make the fish filling
Prep the oven: Preheat the oven to 350°F.
Cook the veggies: In a large skillet melt the butter over medium heat. Add the green onions, carrots and garlic and cook for 2 minutes. Sprinkle the flour over the veggies and stir. Cook for 2 more minutes to remove the raw flour taste.
Add the rest of the ingredients: Slowly pour the 2 cups of milk to the skillet and whisk until smooth and thickened, about 3 minutes. Add 1 cup of the cheddar cheese, dijon mustard and dill to the sauce and stir until the cheese melts. Add in the fish, gently stir and cook for 1 to 2 minutes. Stir in the frozen peas and season with the salt and pepper.
Assemble the fish pie
Assemble the pie: Pour the filling in a 9x13-inch ovenproof dish and top with the mashed potatoes. Smooth with a spoon then take a fork and rough up the top a bit. Sprinkle with remaining cup of cheddar cheese.
Bake the pie: Place the casserole dish on a baking pan and transfer to the oven. Bake for 30 to 35 minutes or until the top starts to get golden.
Ready to serve: Garnish with more dill or parsley and serve.
Drain the potatoes well after boiling to you don't get too much of a mushy texture when you place them mashed over your filling.
When buying fish, make sure it doesn't have a pungent, fishy smell - this is an indicator that the fish has gone bad. Look for firm-to-the-touch fillets that are moist and hold together well. Temperature is key to maintain the quality of your fish so it should either be on ice or in a well chilled area in the supermarket fridge or freezer.
Also, when it comes to fish, sometimes frozen is in fact better. Vacuum sealed fillets that have been flash-frozen right after harvest maintain freshness much better than the fish at the seafood counter.
If you have any leftover pie, make sure to let it cool down to room temperature first. You can then store it in the fridge in an airtight container for up to 3 days.
To freeze, allow the fish pie to cool completely. Store in individual airtight containers or one large container and freeze for up to 3 months.