I was given this recipe by Megan R. It is a family recipe, according to her. This was a Christmas or Easter meal side dish!
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
| Yield: | 1 3 1/2-quart baking dish |
Ingredients
- 6 medium potatoes
- ½ cup butter, divided
- 1 medium white Spanish onion, chopped
- 1 ½ cups grated medium Cheddar cheese
- 1 ¼ cups light cream, or as needed
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- salt and ground black pepper to taste
- 1 ½ pounds white fish – skinned, boned, and cut into chunks
- ½ pound fresh shrimp, peeled and deveined
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour and 10 minutes.
- When the potatoes are almost finished, melt 1/4 cup butter in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Mix in Cheddar, cream, mustard, and lemon juice; season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from the heat.
- Place white fish and shrimp into a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over fish and stir until well combined.
- Scoop flesh out of baked potatoes and place into a large bowl; discard the skins. Add remaining 1/4 cup butter; season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread mashed potatoes evenly over fish.
- Return to the oven and bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
- If you substitute frozen shrimp for fresh shrimp, thaw them before cooking.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 17 g |
| Sodium | 401 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Its a great recipe, the cooking time is waaaay off tho. Everything came out over cooked. I questioned this when I put it in, but since it was the first time making it, my rule is follow the recipe. Sauce needs to be thicker too, adding flour like Yancando said would be a good idea I’m gonna make it again, but @ 350 degrees for like 30/40 minutes or until the sauce starts to bubble and adding the flour. I like my seafood just barely cooked, the shrimp crunchy 🙂 That’s the only reasons I gave it a 4—the flavor was great!
I’m not a huge fish fan, but I do like shellfish. This was better than I expected! I did boil my potatoes and make them like I normally do. I also added a couple tablespoons of flour into the butter and onions to thicken the cheese sauce a bit. Even as leftovers it still tasted good! It’s not like anything I’ve had before. Cheesy, a bit soupy and potatoes and seafood don’t sound like they mesh, but we ate every bite!
Gobbled it down…every last bite.
This is the easiest fish pie I have ever made. I used cod and haddock for the white fish and a few extra shrimp as there were some left in the bag. It instructions are simple, the sauce with its dash of mustard and lemon had a nice slight “tang”. It was also thick enough to bind the fish nicely together, making a definite bottom layer to the pie. Baking the potatoes instead of boiling them before mashing them was a new technique for me but one I will now use frequently (I did bake mine in the microwave which saved a lot of time). The result a tasty browned topping on a succulent fish base. NOTE: this IS a potato topped pie similar to Shepherds Pie, do not expect a separate crust like most american pies.
When I saw that this recipe had only one review, and a 2-star rating, I was a little concerned, but I wanted to make a fish pie, and this seemed like the easiest recipe out there. I made this for myself and my mother, and we both really like it! I used cod as the white fish, and for the medium cheddar, I ended up using the bits and bobs of shredded cheese we had in the freezer. which included some sharp cheddar. That may have improved the flavour, I don’t know.
I really hate to do this but I have to be honest. I like all of the ingredients in this recipe and this sounded delicious but this recipe did not work at all for us. The taste was ok but the texture was so unappealing that I couldn’t even bring myself to eat the leftovers. When plated it looks like a big mound of mashed potatoes but every other bite you get a piece of hidden fish or shrimp that just throws you off. Again, the flavor was fine if you can get over the texture or lack there of. I almost think it would be better if you put the potato layer down first and baked it to form a “crust” and then later added the shrimp and sauce? I don’t know but it is just a thought. I will not be attempting this one again…sorry