Fishermans Pie Crispy Mash Recipes

SPICY FISHERMAN'S PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
• Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
• Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
• Bake for 40 minutes in the preheated oven, or until piping hot throughout.

CHEF JOHN'S FISHERMAN'S PIE

Steps:

• Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
• Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
• Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
• Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
• Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
• Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
• Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

FAVORITE FISHERMAN'S PIE

Steps:

• Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
• Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish.
• Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk.
• Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
• Heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
• Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.

FISHERMAN'S PIE & CRISPY MASH

Steps:

• Preheat your oven to 200degrees / gas mark 6
• Peel and boil the potatoes until tender. Drain and add a dash of milk and knob of butter and mash until thick and creamy. Season if you wish.
• Hard boil the eggs and allow them to cool. Shell and chop to a similar size for egg sandwiches. This will need to cover your fish and sauce and hold your mash on top.
• Put your milk, flour and butter in a pan and bring to the boil stirring continuously, simmer until thickened. Stir in the double cream slowly. Finely chop the parsley and add to your sauce. Keep stirring! Season to taste with a pinch of salt and black pepper.
• Cut your fish into large cubes and place in a deep oven proof dish. Add the sweet corn and prawn. Pour over the sauce and mix well so all the fish is covered. Make sure the sauce just covers the fish, but do not drown it! Leave for around 5 minutes so the sauce thickens a little on top.
• Place the egg on top of the fish and sauce, so you have one even layer of egg.
• Spoon your mash on top and smooth down. Using a fork seal the edges against the dish and pattern the mash if you wish. Top your mash with a thin layer of breadcrumbs. Place the oven proof dish in a baking tray to catch and drips and put in the middle of the oven to cook for 30 minutes. The breadcrumbs should become a nice golden colour. Remove from the oven and sprinkle with grated cheddar cheese (as much or as little as you wish!) pop under the grill until the cheese has melted and gone crispy.
• Can be served with sweet pea shoot salad or garlic bread, or on its own on a cold winter's night.
• James is a dedicated family man, and works alongside a meals on wheels company. He is also a daddy blogger who enjoys cooking for his family.

FISHERMAN'S PIE

Steps:

• Cook the regular and sweet potato until tender, mash with the milk, salt and pepper and set aside.
• Heat the oil over a medium heat, cook the onion until softened, stirring often, add the garlic and celery and cook a couple of minutes more.
• Add in the curry powder and flour and cook for a couple of minutes, then add in the creamed corn and extra milk, Bring to the boil, stirring until the mixture thickens.
• Add the stock powder pepper and peas and simmer a few minutes then add the seafood and pasley.
• Put all this in an oven proof dish and top with the mash, roughing it up with a fork.
• Bake in a moderate oven for about 30 20 minutes or until bubbling and browned on top-you might want to pop it under the griller (broiler) to fihish it off.
• We ate this with a rocket salad for a very yummy dinner.