FISHERMAN'S PIE RECIPE

 This Fisherman's Pie is a warm and comforting dish. The sauce is creamy and the mashed Yukon gold potatoes on top add to the dish's appeal.

This Irish Fish Pie features a layer of cod topped with sautéed mushrooms and shrimp and smothered in a luxurious wine and herb sauce. The dish is then topped with a layer of mashed potatoes and baked until the fish is cooked through and the potatoes are crusty.

To make this Irish Fish Pie, you spread a layer of cod filets in a baking dish, and bake the fish in a dry white wine for about 15 minutes. You then pour off the wine and reserve it to use for an amazing cream sauce.

INGREDIENTS:

• 2 pounds cod fillets
• 2/3 cup dry white wine
• 3 tablespoons chopped fresh flat leaf parsley
• 8 ounces sliced white button mushrooms
• 7 tablespoons salted butter, divided
• 1 pound cooked and peeled large shrimp
• 1/3 cup all purpose flour
• 1/2 cup heavy cream, plus 2 tablespoons
• 2 pounds potatoes, either Russet or Yukon gold, cut into chunks
• Salt and pepper

FISHERMAN'S PIE RECIPE

INSTRUCTIONS:

1. Preheat your oven to 350 degrees F, and spray a 2 quart casserole with spray oil (or grease with butter). 
2. Generously season both sides of the cod filets with salt and pepper and place them in an even layer in the bottom of the casserole dish. 
3. Pour the wine over the cod and sprinkle with the parsley. Cover the pan with foil and bake for 20 minutes. Remove from the oven, and pour the liquid from the baking dish into heatproof bowl or measuring cup to use for the sauce. 
4. Raise the oven temperature to 425 degrees F. 
5. In a skillet, heat 1 tablespoon of the butter over medium heat. Add the mushrooms, and cook for about 5 minutes, stirring pretty regularly. Spread the cooked mushrooms over the cod. Spread the cooked shrimp over the top of the mushrooms. 
6. To make the sauce, melt 4 tablespoons of the butter in a medium sauce pan, and add the flour. Cook, stirring, until the flour is no longer raw, but the roux has not browned, about 4 to 5 minutes. Remove from the heat. 
7. Gradually add the reserved liquid while whisking constantly. Return the sauce pan to the heat, and bring to a boil while stirring. Add 1/2 cup of the cream, and salt and pepper to taste. Cook until thickened, and then pour over the fish and smooth evenly. 
8. Cook the potatoes in water for 15 to 20 minutes, until tender. Drain and mash the potatoes with a potato masher. Add the rest of the butter, 2 tablespoons of cream, and continue to mash until smooth. Season with salt and pepper to taste. Spread over the fish and sauce. 
9. Bake for 15 to 20 minutes. Optional: Turn on the broiler to brown the top of the potatoes, and watch closely.