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