(Note: this post was originally published Friday February 5, 2016 and disappeared from the blog for some unknown reason so we are putting it back up)
While travelling in England I encountered Fish Pie for the first time and enjoyed it very much. Once back in Canada we would order it in restaurants and purchased prepackaged Fish Pie wherever we found it. Many were good and none as good as what I had in England.
Our next step was to search through as many recipes and we could find until we came up with a recipe as close to the original as possible.
This is what we are offering today.
In the picture you see that we divided the white fish portion of the dish from the catfish as some people would not try the catfish.
This fish pie is very much like a shepherd pie in that it is primarily mashed potatoes, fish and cheese.
- 6 large potatoes mashed
- 1 tablespoon horseradish
- 3 tablespoon coconut oil
- 6 white fish filets
- 4 shallots diced
- 3 garlic cloves diced
- 2 cups sour cream
- 3 cups bread crumbs (we used gluten free bread crumbs)
- 3 cups shredded parmesan cheese
- Prepare the potatoes and mix in the horseradish
- In a frying pan melt the oil and sauté the shallots and garlic until the shallots turn translucent
- Into the same pan add the white fish cooking until the fish flakes into smaller bite size pieces
- Grease a 9 x 12 pan
- Cover the bottom of the pan with mashed potatoes
- Spread on the sour cream on to the mashed potatoes
- Now add ½ the bread crumbs
- Followed by the fish and shallots
- Another layer of bread crumbs
- And finally the cheese
- Bake in a 375-degree oven for 40 minutes, if the cheese has not brown turn the oven up to broil and watch it carefully until the cheese browns.
- Let the dish sit for 5 minutes before serving
From Our Table to Yours