Reviewed: Oct. 11, 2009

The leftovers were the best part where the somewhat wet top got all dense and potatoey (is that a real word?). I did sprinkle the fish (Tilapia) with seafood seasoning, mixed some cheese into the sauce, used paprika instead of chili (feeding wee ones), and added garlic pepper to the potatoes. Without the spice additions, I could see how it would be veeeery bland. So my suggestion, season every layer to taste and you have a wonderful dish that makes GREAT leftovers.

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Sep. 16, 2009

I incorporated just about every suggestion from the comments and it came out delicious. It would be a 5 star if the recipe included all those suggestions. To wit: I used 1 lb of fish (rubbed some olive oil, salt and pepper on it) and 2 1/2 lbs of potatoes, added peas and an extra carrot, used less cheese than the recipe called for, added 1/4 tsp of cayenne pepper. I also didn't have heavy cream, so I ended up using 1/2 cup of half-and-half and 1/2 cup of sour cream. It was nice and flavorful, but I certainly wouldn't call it spicy. To help with texture, I coarse-mashed about 2/3 of the potatoes (yukon gold, left the skins on), layered that on the fish and vegetables, then sprinkled the cheese over that, and riced the remaining third of the potatoes (obviously, you need a ricer for that) over everything. When it came out of the oven (30 minutes at 400), the riced potatoes on the top were golden and crispy.

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murciana

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

great recipe. perhaps being a bit more liberal with the spices (cayenne, salt, pepper and add some minced garlic) will make it more tasty. I've done this recipe with both cod and a combo of tilapia/shrimp. I would suggest seasoning the seafood with salt/pepper/olive oil to bring out the flavor of the seafood, which can get lost in the potatoes and veggie mixture. give this one a try - it's a winner.

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arlene

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Green Valley, California, USA

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Reviewed: Jun. 26, 2009

I ran across this recipe after having my first Fisherman's Pie in Ireland this past fall (the same recipe concept but slightly different because it was made with mainly cod, a couple pieces of salmon and a few shrimp. I have made this recipe several times using various fish including catfish, hallibut, talapia (really any preferred white fish is fine). After making the recipe as directed the first time, I found a little tweeking (added preferred seasonings to family taste) it really is a great recipe. It works well with additional preferred ingredients such as sliced fresh mushrooms, chopped onion, etc. To save time, I use the Country Crock Homestyle Mash Potatoes (these are real potatoes and are a quick fix (5 mins) in microwave. I also prepare in small individual casserole dishes for easy serving.

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What's For Dinner?

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

That recipe was really good. I have nothing bad to say about although I do have one recommendation, replace Cheddar cheese with Feta. For one, it's healthier.

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Askmenuser

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Reviewed: Mar. 9, 2009

Coming from a non-fish lover, I thought is was a decent meal. A tad on the bland side (not sure where the spicy part came in). I felt like the sauce should have been thicker (maybe next time make a roux and thicken it?) and more flavor added to the entire thing. However, it was a good hearty meal.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Mar. 4, 2009

We enjoyed this recipie. We tend to like our food a little on the spicer side, so I will add more chili powder next time. It would be a great fish dish for those who are not so found of fish.

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momof3boys

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Reviewed: Feb. 21, 2009

Not a big hit with the family, it was mushy and no spice. I wish I would have strayed from the recipe and done differently.

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Lee

Cooking Level: Beginning

Home Town: Rohnert Park, California, USA

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Reviewed: Feb. 21, 2009

This was fairly bland. The fish gets lost in all the potatoes. If I made it again, I'd halve the potatoes and put the cheese on before the potatoes.

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Loriq

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Reviewed: Feb. 9, 2009

I am not a fish fan but I enjoyed this. I have to get some fish into the diet and I found this was warm & tasty. It was almost more soupy than a pie, so we scooped and served in bowls with rolls. I added some garlic powder and salt, and used basa filets. we like spicy so we topped with a little tabasco. thanks for the recipe :)

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CooksW/Love

Cooking Level: Intermediate

Home Town: Murrieta, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 4, 2009

This was very good! I only made a couple of adjustments. Taking a tip from another reviewer, I added broccoli. I used White Ruffy fish (very mild) and instead of adding milk to the potatoes, I added about 1/4 cup of the heavy cream. I have to agree with others that it did not have much flavor. I ended up adding some kosher salt and seasoning salt. Would defintely make it again!

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momapotamus

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Waterford, California, USA

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Reviewed: Jan. 12, 2009

I was intimidated by how many carbs and calories were in this dish but it sounded sooo good, so I lightened it up. I subbed 1lb of potatoes with 1/2lb frozen cauliflower, boiled them and mashed them together using my hand blender. I didn't add the milk to the mashed potatoes since using cauliflower added moisture. I also seasoned the mash with a liberal dash of seasoning salt and the result was awesome! I didn't have any cream on hand but since I have a one year old I always have homo milk so I used a big cup of milk and kept the fry pan on the stove on low for 10-15 extra minutes to reduce the sauce. I also used about 1/2 as much cheese. On the more decadent side of things, I thought that if you subbed out some of the cream and added cream cheese to the sauce it might play well with the rest of the flavours. I will definitely make this again UPDATE: It's April 14th and it snowed today (sarcastic YIPPEE!) so I was in the mood for something warm and comforting for dinner. I subbed the cream with fat free sour cream and added a handful of frozen peas and frozen corn to the cream mixture. It gave this dish that bit of kick in flavour it needed. I also squeezed half a lemon over the fish before I added the cream mixture which also helped add to the flavour. I did have to step out while this was baking and since I was concerned dinner would burn, I decreased the heat to 350 and covered it with foil which was a huge mistake. I ended up with Spicy Fisherman's Soup, but it was yummy

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Audrey & ?'s Mom

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 2, 2008

This is a tasty, hearty dish! I halved the recipe, because there are only three of us at the table, but it turned out well. The gravy/stock ends up being very flavorful. Of course I added a bit of my own seasonings to taste, didn't have olive oil, just used regular canola. I think I used a big tilapia filet as well. Turned out great. A keeper!

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TNCakeLady

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

Easy, tasty, and not too fishy!

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Denise MacGregor

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Reviewed: Nov. 21, 2008

This was okay. I used tilapia since it was what i had in my freezer, and added some cayenne for a little more kick. The dish just wasnt that flavorful to me though. Needed something more, but I am not sure what.

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Chelsea

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: South Hadley, Massachusetts, USA

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Reviewed: Nov. 16, 2008

loved it, even my son who wont eat vegetables or fish, finished off his plate. Next time I shall add some broccoli and more fish. thanks

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karen

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Reviewed: Nov. 13, 2008

Excellent, particularly with some changes. I thought the fish/potato ratio sounded skewed, so I used two pounds of fish (Nile Perch) and two and a half of potato and it was perfect. I also sauteed two cloves of garlic with the onion, and used three carrots rather than one. Lastly, I put the cheese (only three ounces) on top of the cream mixture and under the potatoes, rather than on top of them where it would dry out. I sprinkled paprika on top of the potatoes. This was a big hit with my family, even the ones who don't like fish.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 9, 2008

I agree with the other reviewers that this wasn't spicy at all. But overall it was pretty good for a fish dish. I had recently accidentally bought some Whiting fillets thinking they were Tilapia fillets because they were in the same type packaging and I was in a hurry and didn't look at the package closely. ANYWAY, I used those and the fish flavor was pretty strong but my family still ate it and thought it was pretty good. I also substituted a cup of chopped fresh spinach for the parsley since I didn't have any parsley on hand. If I make this again I will make sure I have the Tilapia on hand as we prefer it's milder flavor.

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Lesa Lee

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 5, 2008

I used this recipe as a guideline to create a similar dish, but using what I had already in the fridge. I needed to use up some cauliflower, celery and dill; I threw in a little onion and frozen spinach. Used a can of cream of mushroom soup, and some seasonings. Thawed some flounder filets. I also used instant potatoes. I liked this recipe because it was a great combination of ingredinets and the method of preparation worked well.

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Rhiannon C

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Reviewed: Nov. 5, 2008

My family and I thought this was a great dish. I did add some pea's in with the carrot and didnt mash my pots up very much and they absorbed the cream from the and did not make it too soupy at all. I used some taco sauce on the top as I didnt think it was spicy at all. Very tasty though. Will definately make this again.

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Debbe

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