Fishguard Fisherman's Pie

Fishguard Fisherman's Pie is a classic dish from the Pembrokeshire cuisine, featuring a hearty combination of flaky fish, creamy mashed potatoes, and savory vegetables. This comforting dish is perfect for a cozy family dinner or a gathering with friends.

Fishguard Fisherman's Pie

Ingredients

  • 1 1/2 pounds white fish fillets, such as cod or haddock
  • 1 cup frozen peas
  • 1 cup carrots, diced
  • 4 cups mashed potatoes
  • 1/2 cup milk (or dairy-free alternative)
  • 4 tablespoons butter (or dairy-free spread)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 1/2 cups fish or vegetable stock
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the fish fillets in a baking dish and sprinkle with salt and pepper.
  3. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, and cook until softened.
  4. Stir in the flour and cook for 1-2 minutes. Gradually pour in the stock, stirring constantly, until the sauce thickens.
  5. Add the peas and carrots to the sauce, then pour the mixture over the fish in the baking dish.
  6. Mix the mashed potatoes with the milk and remaining butter. Spread the mashed potatoes over the fish and vegetable mixture.
  7. Bake for 30-35 minutes, or until the top is golden and the filling is bubbling.
  8. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Baking dish Saucepan Mixing bowl

Tools

Oven Stovetop

Serving suggestions

Serve the Fishguard Fisherman's Pie with a side of fresh salad or steamed vegetables for a complete and satisfying meal.

Tips & tricks

For a dairy-free version, use plant-based milk and dairy-free spread in the mashed potatoes, and substitute fish or vegetable stock for the dairy-based stock.

Cost

$20