White Fish Pie

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This is my grandfather's recipe, and we grew up eating white fish and potato pie. It is simple and delicious. Good comfort food. Serve with a crisp green salad and a good bottle of Pinot Grigio.

Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
6 servings


  • cooking spray

  • 4 tablespoons salted butter, divided

  • 1 ½ cups milk

  • 1 ½ pounds haddock fillets

  • 1 teaspoon chopped fresh thyme

  • ½ teaspoon sea salt, or to taste

  • ½ teaspoon freshly ground black pepper, or to taste

  • 1 medium onion, chopped

  • 2 stalks celery, chopped

  • 1 medium carrot, grated

  • 1 clove garlic, minced

  • ½ medium lemon, juiced

  • ¼ cup all-purpose flour

  • 4 cups prepared mashed potatoes

  • 1 cup shredded Cheddar cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

  2. Melt 1 tablespoon butter in a large skillet over medium heat. Add milk and lay fish in the milk to poach. Sprinkle with thyme, sea salt, and pepper. Cover the pan and bring milk to very low boil. Cook until fish flakes easily with a fork, about 7 minutes.

  3. Remove fish to plate and use a fork to break up into bite-sized chunks. Pour milk into a bowl and set aside.

  4. Melt 1 tablespoon butter in the skillet over medium heat. Add onion, celery, and carrot and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Turn heat to low and scrape the veggies to the side of the skillet. Add the remaining 2 tablespoons of butter and lemon juice to the empty spot. Sprinkle flour over the melted butter; whisk and cook until it forms a thick, golden paste, 10 to 15 minutes.

  5. Combine the veggies back in with the roux. Add the milk and fish back to the skillet. Gently toss together. Remove from heat.

  6. Add 1/2 of the fish mixture to the prepared casserole dish, then top with 2 cups of the mashed potatoes. Repeat the layers once more. Sprinkle the top of the casserole with Cheddar cheese.

  7. Bake in the preheated oven until cheese is golden brown, about 35 minutes.

Cook's Notes:

You can use cod instead of haddock, and frozen shredded hash browns instead of mashed potatoes.

Because of food allergies we make this with soy milk and gluten-free flour. But the recipe above is the one I grew up on. To cut down on the fat, you can spray the skillet with nonstick cooking spray for the poaching step and the saute step. However you will need the butter for the roux.

Nutrition Facts (per serving)

442 Calories
18g Fat
36g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 442
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 118mg 39%
Sodium 888mg 39%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 33g
Vitamin C 18mg 90%
Calcium 331mg 25%
Iron 4mg 22%
Potassium 1005mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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