Fisherman’s Pie
Servings
2Serving size
about 3 cupsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 quart Water |
| 12 ounce Sweet potato (peeled and cut into 1/2 inch dice) |
| 2 tsp.. Unsalted butter |
| 2 Tbsp Reduced fat buttermilk |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 1/2 tsp. Dried rosemary |
| 1 Medium stalk Celery, raw (cut into small dice) |
| 1 small Carrots, raw (peeled and cut into small dice) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. All purpose flour or garbanzo flour |
| 1 1/4 cup 2% milk |
| 6 Ounces Fresh atlantic salmon (cut into 3/4 inch cubes) |
Instructions
Place the water in a medium sauce pan over high heat.
When the water boils add the sweet potatoes.
Cook for about 15 minutes until soft.
Remove and let cool slightly.
Place in a bowl with the butter and whip using an electric mixer.
Add the buttermilk, salt and pepper and whip for another minute.
Set aside.
Filling:
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the garlic and onions and cook for 4 minutes until the onions begin to soften. Stir frequently.
Add the rosemary, celery and carrots.
Cook for about 7 minutes until the carrots are slightly tender. Stir frequently.
Add the salt and pepper and then sprinkle the flour (or garbanzo flour) over the vegetables.
Continue to cook, stirring frequently, for about 1 minute.
Add the milk slowly, while stirring continuously, until the mixture is thickened.
Ad the cubed salmon to the sauce and fold in gently.
Cook for 2 minutes.
To assemble:
Divide the pie filling between two oven proof dishes.
Top with the mashed sweet potatoes.
Place the pie in the oven and cook for about 10 minutes until the top is slightly browned.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This seafood variation on the classic British Cottage Pie is delicious with almost any seafood or combination of fish. The salmon is great but cod, grouper or tuna would work. Using a few clams, mussels or even a bit of crab in almost any combination will make a great dish.
The carrots give this dish added texture. You can, however cook them for longer or even use something else like diced parsnips or peas. The variations on this are endless.
You can use a pastry bag fitted with a star tip to pipe the mashed potatoes onto the top of the pie.It makes a great dish a bit more elegant.Don’t worry if you don’t have one, however.You can spoon the potatoes on top of the pie and swirl using a rubber spatula or a spoon if you want to add some decoration.