Fisherman's Pie
Submitted by darrenb7
Fisherman’s pie with cod, catfish, shrimp, and crab in a creamy Tabasco-spiked sauce, topped with piped mashed potatoes and cheddar cheese in a potato shell crust.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minThis is a seafood lover’s take on shepherd’s pie. Instead of ground meat, you get four different types of seafood: cod, catfish, shrimp, and crab, all bound in a roux-based cream sauce and baked under piped mashed potatoes with melted cheddar on top.
The mashed potatoes do double duty here. Two cups get pressed into a glass pie plate to form the crust, and the remaining cup goes into a pastry bag for piping a decorative ring and rosette on top. That piped potato browns and crisps during the 40-minute bake, giving you texture contrast against the creamy filling underneath.
The fish poaching liquid becomes part of the sauce. Half a cup of that stock gets whisked into the roux with milk, creating a sauce that actually tastes like the seafood it’s covering. Worcestershire, Tabasco, and parsley add savory punch and a little heat.
Pro Tips
- Simmer the cod first since it takes longer, then add the catfish and shrimp so everything finishes at the same time
- Reserve the poaching stock before draining. You need it for the sauce
- Make the mashed potatoes stiff enough to pipe. Too loose and they’ll slump and melt into the filling instead of holding their shape
- Don’t overcook the seafood before baking. It cooks further in the oven
Variations
- Use salmon or haddock instead of catfish for a different flavor profile
- Add a handful of frozen peas to the filling for color and sweetness
- Swap cheddar for Gruyere for a more refined, nutty cheese topping
Ingredients
Directions
Press 2 cups potatoes in 9 inch glass pie plate to form pie shell.
Put cod in sauce pot, cover with water, bring to boil, lower heat and simmer 5 minutes.
Add catfish and shrimp and simmer until catfish flakes and shrimp are about done.
Drain off stock and reserve.
Flake fish; add crab to seafood, place mixture in potato shell and set aside.
Melt butter in skillet. Add flour and stir constantly; do not brown.
Add milk and a half cup reserved fish stock. Whisk until smooth and creamy.
Add salt, Tabasco, worcestershire and parsley. mix well.
Pour sauce over seafood mixture. Place remaining potatoes in pastry bag, then pipe ring of potatoes around pie, with rosette in the middle.
Sprinkle pie with cheese. bake at 375℉ (190℃) for 40 minutes.
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