Seafood Casserole: Fisherman's Pie
Rich, Decadent, and Not Too Expensive
Ingredients
Mashed Potatoes
- 3 lbs. Russet Potatoes peeled and diced
- 4 tbsps Butter
- ½-1 cup Milk to your prefered consistency
- Salt to taste
- 2 tsps baking powder
Filling
- 6 ounces Salmon or fish of choice
- 1 lb. Shrimp peeled and deveined
- 1 tin Smoked Oysters
- ½-1 cup Chopped Carrots
- ½ cup Chopped Celery
- ½-¾ cup Minced Onion
- ½ cup Green Peas
- ¾ cup Broccoli Florets
Bechemel Sauce
- ¼ cup Butter
- ¼ cup Flour gluten-free works (We use Pamelas.)
- 2½ cups Milk
- pinch Nutmeg
- ½ cup Parmesian
Instructions
Prepare the Potatoes and Vegetables
- Use the first four ingredients to make mashed potatoes.
- When mashed potatoes are ready, stir in 2t baking powder. (This makes them light after baking)
- Boil the broccoli and carrots until tender (not mushy).
- Just before the broccoli and carrots are done, add the peas.
- Saute the onion on low heat until brown and soft.
- Add celery and saute for a few more minutes.
Parmesan Bechamel Sauce
- Melt the butter.
- Whisk in the flour.
- Continue whisking until bubbly.
- Slowly pour in the milk, while whisking consistently.
- When the sauce is lump free, add the parmesan cheese and nutmeg.
- Continue stirring until the sauce thickens .
Making the Pie
- Layer the vegetables and seafood in a 9x9" sprayed pan.
- Pour the sauce on top, then tap and jiggle to push the sauce into any air pockets.
- Space scoops of mashed potatoes across the top, then carefully spatula them level.
- Use a fork to decorate the top (or not. Sometimes, I make peaks like a meringue and call it rustic.)
- Brush with butter or spray with oil. Sprinkle with parsley.
- Bake at 350° until hot and bubbly (about 45 minutes).
- Broil until golden if desired.
Notes
Like most recipes, this is very adaptable. Use whatever seafood and veggies you like. Make more sauce or less. The dish also reheats surprisingly well. I always make enough for two meals, and the second one never makes it past the next supper time!
NOTE: We love salmon, but the cost is prohibitive. In this dish, I typically use cheap frozen filets from a big box store. By themselves, they're too 'fishy' for me. In this dish, they mellow and flavor the sauce nicely.