Ingredients

Scale

4 tablespoons butter, divided

2 cup leaks, cleaned, halved and sliced

1 cup celery, cleaned and sliced

2 teaspoons fresh thyme leaves

4 garlic cloves, grated

1/2 cup all-purpose flour

2 1/4 cups whole milk

1 bay leaf

1 seafood or veggie stock cube

1 teaspoon dry mustard

Zest of 1 lemon (about 1 tablespoon)

1 pound ling fish fillets, cut into 1-inch chunks

1 cup green peas, frozen

5 cups mashed potatoes

1 cup gruyere (or cheddar), shredded

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Instructions

Preheat oven to 350℉.
Add 2 tablespoons butter, 2 cups leeks, 1 cup celery and 2 teaspoons fresh thyme leaves to a large skillet. Saute over medium for 6-8 minutes, until tender and fragrant. Add 4 cloves of grated garlic and the remaining 2 tablespoons of butter. Saute until butter melts, about 1 minute.
Sprinkle flour over vegetables and stir to combine, cooking off the flour for 2-3 minutes. Add 2 1/4 cups whole milk, bay leaf and stock cube. Stir to combine and allow the sauce to come up to a simmer. Add dry mustard and lemon zest. Stir, then taste and adjust seasoning. The flavor should be a little too salty at this stage. Next, add your ling fish, cut into chunks. Stir to coat in the sauce and let the pan come back up to a simmer. Finally, add peas to the fish pie filling. Stir and remove from the heat. The fish will not be cooked through. Pour the hot mixture into your baking dish.
To your prepared mashed potatoes, add cheese and mix thoroughly. Taste and add salt and pepper to taste. Spoon the mashed potatoes over the fish pie. Use an offset spatula to smooth the top, then use a fork to lightly scrape a criss-cross pattern across the potatoes. This will create texture and assist the browning.
Transfer the baking dish to the preheated oven. Bake for 25-30 minutes, until the fish is cooked through and the potatoes are heated. Switch to broil for 3-4 minutes, and remove from oven once the potato topping is golden brown.
Leave the fish pie undisturbed for 6-8 minutes, then top with remaining diced parsley and serve.

Notes

Substitute your favorite white fish fillets for ling, if needed.

When adding the mashed potato layer, use an offset spatula to smooth the top, then use a fork to lightly scrape a criss-cross pattern across the potatoes. This will create texture and assist the browning.

Storage and Reheating

To store, transfer leftover fish pie to an airtight container or wrap the casserole dish tightly with plastic wrap and store in the refrigerator for up to 2 days. To reheat, warm gently in the microwave at 50% power until heated through, or in the oven at 350℉. The seafood pie should only be reheated once.

Prep Time: 25
Cook Time: 40
Category: Easy Recipes
Method: Oven and Stove Top
Cuisine: American, Irish