Spicy Fisherman's Pie

Spicy Fisherman's Pie

61
STRIPELAND 0

"A hearty meal in one casserole with cod fillets and vegetables in a creamy sauce, topped with mashed potatoes and cheese."
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Ingredients

55 m servings 580 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
  3. Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
  4. Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
  5. Bake for 40 minutes in the preheated oven, or until piping hot throughout.

Reviews

61
  1. 81 Ratings

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Most helpful positive review

This recipe is awesome! I'm not much of a fish fan; I used cod and talapia. I also used cayenne pepper (1/4 to 1/2 t) which really spiced it up! I found out at the last minute that I didn't h...

Most helpful critical review

The original version was bland. We sprinkled the top with some lemon juice and salted and peppered it. The texture was great...next time I will add a little more flavor and twice the chili pwd...

This recipe is awesome! I'm not much of a fish fan; I used cod and talapia. I also used cayenne pepper (1/4 to 1/2 t) which really spiced it up! I found out at the last minute that I didn't h...

to make this dish low carb friendly, simply substitute brown rice for the potatoes. YOu can also substitute shrimp for the fish if you'd like, or use both!

This pie is excellent, I have made so many times. A friend who came for lunch loved it and then told me he didn't like fish. I sprinkle some of the cheese on before I put the potatoes on, I al...

Super yummy! Everyone ate it up. I added spinach, peas and 2 cloves of garlic, and also subbed a very small amount of grated parmesan for the cheddar, and red pepper flakes & paprika for the chi...

I sauteed thawed frozen spinach with the carrots. Left out the parsley. With swordfish I added a chunky marinara mix. I dont eat fish often as I cant seem to cook it. This was fantastic. I will...

Great. I added more fish and fewer potatoes. Also, used FF half and half and you couldn't tell the difference.

this is very good. granddaugher said 5 stars, hubby said it was good, but too many potatoes. i liked it because it was different and was a good way to get fish in our diets. i did listen to o...

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 th...

I did this exactly as the recipe called for and my family thought it was good. They didn't rave but they ate it all and didn't complain. Also easy prep.