Fisherman’s Pie

The traditional shepherd’s pie is given an ocean-friendly update by Fresh Ideas Start Here‘s Chef Lucas Harrison, who replaces ground beef with a handful of fresh seafood and gravy with a delectable cream sauce.

  • By Chef Lucas Harrison, Fresh Ideas Start Here
  • March 17, 2017
Image Author: Jasmine Ganasi


    Pie Filling

    3 tbsp butter

    2 tbsp olive oil

    1 small leek, sliced thinly

    2 stalks celery, small diced

    1 white onion, small diced

    6 cloves garlic, minced

    3 tbsp fresh thyme, chopped

    100 mL white wine

    150 mL cream

    200 g sockeye salmon, cut into one-inch chunks

    200 g ling cod, cut into one-inch chunks

    120 g spot prawns, halved lengthwise

    1 small handful parsley, chopped

    1 tbsp fresh lemon juice

    2 tsp salt

    Mashed Potatoes

    1 lb Yukon Gold potatoes, peeled and cut into 2” (4 cm) chunks

    80 g butter

    200 mL whipping cream

    2 tsp salt


    Mashed Potatoes

    1. Preheat oven to 200°C

    2. Place potatoes into a medium pot and add enough cold water to cover. Bring to a boil, then reduce to a simmer and cook until fork tender.

    3. While potatoes are cooking, place cream, butter, and salt into a small pot and warm through on low heat.

    4. Strain potatoes and push through a ricer or sieve into a medium-sized bowl.

    5. Mix hot cream mixture into cooked potatoes and combine until smooth. Cover bowl with plastic wrap to maintain warmth and set aside.

    Pie Base

    1. Add olive oil and butter to a medium-sized pan on medium heat.

    2. Once pan is hot and butter is melted, add leek, onion, celery, garlic, thyme, and salt. Sweat the vegetables until transparent and tender.

    3. Add white wine and reduce by half, then add cream.

    4. Immediately after adding cream, add salmon, cod, and prawns.

    5. Cook fish 50 percent, then add parsley and lemon juice.

    6. Pour seafood mixture into an ovenproof baking dish.

    7. Spoon mashed potatoes evenly over top, covering all of the creamy fish mixture.

    8. With a fork, roughen up the top of your pie

    9. Bake for 10 minutes at 200°C

    10. To get extra golden-brown colour, broil in oven for an additional 5 minutes

    11. Remove from oven, let cool for 10 minutes, and serve.

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