Photo By Mads Damgaard
This is my favorite fish pie – with a velvety smooth mash, packed with two types of fish and lots of shrimp. Perfect comfort food, warming and elegant at the same time. This dish symbolizes the idea of “Honest Cooking” perfectly to me. Lovely ingredients and a straightforward cooking process. No fancy techniques, fake flavors or “lightified” versions of traditional dishes. Just real food. Good food. Perfect for sharing with friends and family.
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Deliciously Simple Homemade Seafood Pie
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore, Pescatarian
Description
A comforting and elegant fish pie, packed with haddock, salmon, and shrimp, all topped with creamy mashed potatoes.
Ingredients
- 0.75 lbs (340 g) Haddock, Sea Bass or Halibut (or other local white fish)
- 0.75 lbs (340 g) Wild salmon
- 0.5 tbsp salt
- 0.5 lbs (230 g) shrimp, peeled
- 2 tbsp organic butter
- 3 tbsp flour
- 0.75 cups (180 ml) milk
- 0.5 cups (125 ml) white wine
- 0.5 cups (125 ml) fish stock
- A bunch of dill, finely chopped
- A pinch of black pepper
- Mashed Potatoes
- 2 lbs (907 g) potatoes
- 0.5 cups (125 ml) warm milk
- 2 tbsp organic butter
- Salt
- Pepper
Instructions
- Peel the potatoes and boil them in lightly salted water until soft. Pass through a sieve to get the finest and smoothest mash. Add the butter, then slowly add the milk while whisking the potatoes. Season with salt.
- Cut the fish into smaller pieces. Place in a buttered round oven dish and season with salt and pepper. Cover with aluminum foil and bake in the oven for 10 minutes at 400°F (204°C).
- Remove the dish from the oven and sprinkle the shrimps over the fish.
- Melt the butter in a saucepan and stir in the flour. Cook on low heat for about 2 minutes. Add the white wine, stirring continuously, then add the fish stock. Finally, add the milk and stir until smooth. Simmer for 10 minutes, then add the chopped dill.
- Pour the sauce over the fish and shrimps, and top with mashed potatoes. Bake in the oven for 10 minutes at 500°F (260°C), or until the mash has turned golden brown. Sprinkle some chopped dill over the pie before serving.
Notes
- For a richer flavor, use a combination of white and dry sherry instead of just white wine in the sauce.
- To prevent overcooking the seafood, ensure your oven temperature is accurate and monitor the pie closely during the final bake.
- Leftover pie can be stored in the refrigerator for up to 2 days and reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: British
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What seafood works best in a homemade seafood pie?
A mix of firm white fish, prawns, and smoked fish gives you variety in flavor and texture. Avoid very delicate fish that will break apart under the pie topping. 
How do I prevent the pie from getting a soggy bottom?
Make sure your filling is not too liquid before topping it. If using a creamy sauce, let it thicken properly on the stove. A mashed potato topping also helps absorb excess moisture.
Can I assemble the seafood pie the night before and bake it the next day?
Yes, assemble it, cover tightly, and refrigerate. Add about 10 to 15 extra minutes of baking time since it will be going into the oven cold.
I have been pairing grilled salmon with garlic mashed potatoes and sometimes even make mashed potatoes with shrimp. This looks completely delicious and perfect. I can’t wait to try this!
Lovely! simple, straightforward and delicious
I stumbled upon this recipe while I was looking for a delectable recipe for dinner tonight. This looks and sounds divine. My mouth is watering and it doesn’t help when lunch is an hour away. I can’t wait for tonight.
Thanks for the comment Tiffany – have a great dinner!
All the best
Kalle