Golden Cod Potato Fish Pie
A delicious and comforting cod fish pie topped with golden, creamy mashed potatoes. Perfect for a family dinner or special occasion.
Equipment
- 1 large saucepan
- 1 Baking Dish
- 1 Potato masher
Ingredients
Fish Filling
- 1 1/2 lbs cod fillets skinned and boned
- 1 1/2 cups milk
- 1 bay leaf
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/2 cup frozen peas
- 1/2 cup grated cheddar cheese
Potato Topping
- 3 large potatoes peeled and quartered
- 2 tbsp unsalted butter
- 1/4 cup cream
Instructions
Preparation
- Place cod fillets in a saucepan with milk and bay leaf. Simmer until fish is opaque and flakes easily, about 10 minutes. Remove fish and strain milk, reserving it for the sauce.
- Melt butter in a saucepan over medium heat. Stir in flour to form a roux, cooking for 2 minutes. Gradually whisk in reserved milk, stirring until thickened. Add peas, cheese, and flaked cod, season with salt and pepper.
- Boil potatoes in salted water until tender. Drain and mash with butter and cream until smooth. Season with salt and pepper to taste.
- Preheat oven to 375°F. Spoon fish mixture into a baking dish and top with mashed potatoes, spreading evenly. Create peaks with a fork for texture.
Baking
- Bake in preheated oven until potatoes are golden brown and filling is bubbling, about 25-30 minutes.
Serving
- Allow pie to cool slightly before serving. Pair with a green salad or steamed vegetables for a complete meal.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven until warmed through.
Notes
Pro Tips: Use waxy potatoes for a creamy mash. Infuse milk with bay leaf for depth of flavor. Avoid overcooking cod to maintain tenderness.
Ingredient Substitutions: For a dairy-free option, use coconut milk and vegan butter. Swap peas with corn for a sweeter touch.
How to Serve: Serve with a crisp salad or steamed broccoli to balance richness.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare filling and mash in advance and assemble just before baking to save time.
Ingredient Substitutions: For a dairy-free option, use coconut milk and vegan butter. Swap peas with corn for a sweeter touch.
How to Serve: Serve with a crisp salad or steamed broccoli to balance richness.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare filling and mash in advance and assemble just before baking to save time.