On Line Cookbook
Irish Fish Pie
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A very good way to use your fish harvest



  • 2 lbs (.9 kg). filleted fish cut into 2" pieces (deboned)
  • 1 medium onion, peeled and diced
  • 3 small carrots, diced
  • 1 small bay leaf
  • 1/2 tsp (2 ml). dry or 1 tbsp (15 ml). freshly chopped thyme
  • salt and pepper, to taste
  • 2-1/2 cups (600 ml) milk
  • 2 tbsp (30 ml). butter
  • 2-1/2 cups (600 ml) mushrooms, sliced
  • dash of cayenne pepper
  • 2 tbsp (30 ml). flour
  • Splash of cream
  • 2 tbsp (30 ml). fresh parsley, chopped
  • Splash of sherry or white wine
  • Mashed potatoes or seasoned bread crumbs mixed with parmesan cheese
  • Melt 2 tbsp (30 ml). of butter in heavey sautepan.
  • Add onion, carrots, and mushrooms and saute over medium heat, stirring occasinally until juicy and tender, about 10 minutes.
  • Sprinkle flour over vegtables and stir. Cook a few minutes longer
  • Add milk, white wine, salt,pepper, thyme, cayenne, bay leaf, and a splash of cream.
  • Cook, stirring frequently over mediun heat until the mixture begins to thicken.
  • Taste and adjust seasoning, then add the fish and parsley.
  • Cook 5 minutes or until fish is just barely cooked.
  • Spoon into one large (or 6 small) buttered ovenproof dish. (the recipe can be prepared ahead, up to this point.)
  • Spoon the mashed potatoes decoratively over the pie, or sprinkle with the bread crumbs and parnesan. Drizzle with extra butter if desired.
  • Bake at 350 degrees (175 C.) to brown the potato crust, about 15 minutes if the filling and potatoes are warm, 30 minutes if cold.
Serve Irish Fish Pie accompaied with a simple green salad and favorite bread.

This is so good. It is an alternative to the usual fried fish which is also a favorite.

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