Sea Pie

Time :1 25

Yield :8 servings

Recipe Background

Avast ye landlubbers! There's a delicious dish off the starboard side that belongs on the captain's (that is, your) table! The Sea Pie is like a shepherd's pie but for fishers and sailors: a mashed potato topping atop a creamy sauced fish and tender vegetable filling. Your fork will become a vessel for exploring savory seas of excellent taste once it digs into the Sea Pie, even more so when you discover the melty, sharp cheddar topping. Let your tastebuds surf on waves of joy with this dish!

Ingredients

For the mashed potatoes:

2 pounds potatoes peeled and cut into cubes
3 tablespoons unsalted butter
2/3 cup milk
1/2 teaspoon salt

For the fish pie:

3 tablespoons unsalted butter
3 green onions cut into 1/2-inch pieces on the diagonal
2 medium carrots chopped
2 cloves garlic minced
3 tablespoons all-purpose flour
2 cups milk
2 cups white cheddar shredded and divided
1 teaspoon Dijon mustard
2 tablespoons fresh dill chopped
2 pounds fish such as cod, halibut, or salmon, cut into 2-inch pieces
1 cup frozen peas
1/2 teaspoon black pepper
1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil.
Add the cubed potatoes to the boiling water and cook until the potatoes are fork tender, about 15-20 minutes.
Drain the potatoes.
Place the drained potatoes back into the pot or into a large mixing bowl.
Add the 3 tablespoons of the butter, 2/3 cup of the milk, and 1/2 teaspoon of the salt to the potatoes and mash until creamy.
In a large skillet melt the remaining butter over medium heat.
Add the green onions, the carrots, and the garlic and cook for 2 minutes.
Sprinkle the flour over the veggie mixture and stir, cooking until the raw flour smell disappears, about 2 minutes.
Slowly pour in the remaining milk into the skillet, whisking constantly until smooth and thickened, about 3 minutes.
Add 1 cup of the cheddar cheese, the mustard, and the dill to the sauce and stir until the cheese melts.
Add in the fish, gently stirring and cooking until beginning to warm, about 1-2 minutes.
Stir the peas into the fish mixture.
Season with the remaining salt and the pepper.
Pour the filling into a 9x13-inch ovenproof dish.
Top the fish filling with the mashed potatoes, smoothing it out with a spoon and roughing up the top with a fork.
Sprinkle the top of the mashed potatoes with the remaining cheddar cheese.
Place the dish on a baking pan and bake until the top starts to golden, about 30-35 minutes.
Serve.