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How to Make Chef John's Fisherman's Pie - A Step-by-Step Guide

Chef John's Fisherman's Pie is a delicious, hearty, and comforting dish that is perfect for a cozy night in. This traditional Irish dish is a twist on the classic shepherd's pie, but instead of lamb or beef, it features a rich and flavorful seafood filling, topped with creamy mashed potatoes. It's a great way to showcase the bounty of the sea and is sure to please any seafood lover.

This recipe is a favorite of Chef John, a renowned chef known for his delicious and approachable recipe...

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Ingredients

  • 3 russet potatoes, peeled and cut into chunks
  • 3 tablespoons butter
  • 1 pinch freshly grated nutmeg
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • ½ cup milk
  • 2 teaspoons olive oil
  • 12 ounces baby spinach leaves
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups cold milk, divided
  • 2 teaspoons lemon zest
  • 1 tablespoon butter
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 2 pounds boneless cod fillets
  • ½ lemon, juiced
  • 1 tablespoon chopped fresh chives for garnish

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6

  • Bring a large saucepan of salted water to a boil; add potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper. Mash 1/2 cup milk into potato mixture until smooth.
  • Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
  • Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add garlic; whisk until fragrant, 10 to 20 seconds.
  • Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
  • Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
  • Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
  • Bake in the preheated oven until bubbling, about 40 minutes. Turn on the oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

    • Nutrition

    421 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 109mg
    • Sodium: 280mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 35g
    • Vitamin C: 41mg
    • Calcium: 212mg
    • Iron: 3mg
    • Potassium: 1223mg

    Categories

    Main recipes
    Seafood recipes
    Comfort food recipes
    Irish recipes
    Casserole recipes