Fish Pie

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Serving: Serves 6
Prep Time: 20 Minutes
Cooking Time: 47 Minutes

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Note: Wash hands with soap and water.
1. Place potatoes in a saucepan and cover with cold water, season well with salt.
2. Cook over medium heat for 15 minutes or until potatoes are soft. Drain and place potatoes back in the saucepan and mash with 4 tablespoons butter and 1/3 cup milk, season to taste with salt and pepper.
3. Remove from heat, stir in Parmesan cheese and keep warm.
4. Place remaining milk, thyme, bay leaves and salt and pepper in a medium skillet over medium heat. When bubbles begin to form on the surface, add haddock and poach for 4 minutes or until haddock is almost cooked through. Drain fish from milk, reserving milk. Discard thyme and bay leaves.
5. Preheat oven to 375 degrees Fahrenheit.
6. In a large deep cast iron skillet over medium-high heat, add remaining butter.
7. Add leeks, garlic and fennel and cook, stirring often, for 2 minutes.
8. Add artichokes and spinach and cook for 2 minutes.
9. Sprinkle with flour and cook, stirring, for 3 minutes.
10. Whisking constantly, add reserved milk in a thin steady stream. Continue to cook for 3 minutes or until mixture begins to thicken, remove from heat and add cream.
11. Add fish and mix to combine.
12. Top with mashed potatoes and bake for 15 minutes or until bubbling.
13. Turn oven to broil and cook for 3 minutes or until potatoes start to brown.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 430 (Calories
from Fat: 189)
Total Fat: 21g (Saturated Fat: 13g)
Protein: 23g
Total Carbohydrates: 41g (Dietary Fiber: 5g
Sugars: 7g)
Cholesterol: 104mg
Sodium: 331mg