Fisherman's Pie

 

INGREDIENTS

Filling

  • 1 ½ lb (680 g) Wild Pacific Halibut, cut into 1-in chunks

  • ½ tsp (2.5 ml) each salt and freshly ground black pepper, divided

  • 5 tbsp (75 ml) butter, divided

  • ½ lemon, juice and zest

  • 1 cup (250 ml) thinly sliced leek, white part only

  • 1 stalk celery, thinly sliced

  • 2 cloves garlic, minced

  • 2 tbsp (30 ml) all purpose flour

  • ½ cup (125 ml) white wine

  • 1 cup (250 ml) whipping cream

  • ½ cup (125 ml) fish or vegetable stock

  • ½ cup (125 ml) peas, fresh or frozen

  • 2 tbsp (30 ml) chopped fresh parsley

  • ¼ tsp (1 ml) ground nutmeg

Potato Topping

  • 2 lbs (900 kg) Yukon Gold potatoes, peeled and cut into 1-in (2.5 cm) chunks

  • ⅓ cup (80 ml) unsalted butter

  • ¼ cup (60 ml) whipping cream

  • ¼ cup (60 ml) grated parmesan

  • ⅛ tsp (pinch) nutmeg

  • salt and pepper, to taste

  • 4 egg yolks


DIRECTIONS

  • Preheat oven to 425 F (200 C)

  • In a large skillet preheated over medium-high heat, melt 2 tbsp (30 ml) butter and add Wild Pacific Halibut. Season with salt and black pepper and saute until lightly browned, but not yet cooked all the way through. Add lemon juice and zest, toss well and transfer to a 2 litre casserole dish or oven proof pan.

  • In the same pan, melt remaining 3 tbsp (45 ml) butter then add leeks, celery and garlic and sauté until softened, about 4-5 minutes. Stir in flour, then whisk in white wine and stir until thickened. Pour in cream, vegetable stock, peas, parsley and nutmeg and bring to a simmer. Cook until lightly thickened and season to taste then add to dish with halibut and toss gently to coat.

  • To make the Potato Topping, cook potatoes in salted boiling water until tender, about 10-12 minutes. Drain well, ensuring there is no excess moisture then pass potatoes through a food mill or potato ricer.  In a small pot, combine butter, cream, parmesan and nutmeg then warm gently and add to potatoes. Season to taste then mix in egg yolks until smooth. Transfer to a piping bag fitted with a large star tip.

  • Pipe potato mixture into small rosettes then transfer to oven and bake 25-30 minutes until golden brown and sauce begins to bubble up around the edges.

Serves: 6-8
Total Time: 50-55 minutes
Cook Time: 25-30 minutes 
Prep Time: 25 minutes

Recipe copyright ©2025. All rights reserved. Featured with permission.

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

Design