Fish Pie

Irish chef Jp McMahon bakes fresh white fish and smoked haddock into a creamy sauce and tops them with potato puree for a casserole-like dish fit for a casual weeknight or elegant dinner party. The combination of both fresh and smoked fish add texture and smoky and briny flavors, while the herbs add a spot of brightness to the hearty pie.

What can you substitute for pollock?

Pollock is a firm, white, and flaky fish commonly caught in the North Pacific Ocean. Find it at most fish markets or online at intershellseafood.com. If you can’t source pollock, you can substitute cod or haddock. 

What should you serve with fish pie?

Fish pie is a hearty, warming dish that is great served with a simple green salad or green beans. It would also be delicious alongside steamed broccoli or green peas.

Notes from the Food & Wine Test Kitchen

For ultra smooth and creamy mashed potatoes, press the potato mixture through a coarse mesh strainer.

Suggested pairing

Try pairing this delicious fish pie with a medium-bodied, peachy-pear white, such as Grgich Hills Estate Miljenko’s Selection Chardonnay.

Make ahead

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat leftover casserole in the oven at 400°F, covered with foil, until bubbling, about 20 minutes.