This is my grandfather's recipe, and we grew up eating white fish and potato pie. It is simple and delicious. Good comfort food. Serve with a crisp green salad and a good bottle of Pinot Grigio.
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
442 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Step 2
Melt 1 tablespoon butter in a large skillet over medium heat. Add milk and lay fish in the milk to poach. Sprinkle with thyme, sea salt, and pepper. Cover the pan and bring milk to very low boil. Cook until fish flakes easily with a fork, about 7 minutes.
Step 3
Remove fish to plate and use a fork to break up into bite-sized chunks. Pour milk into a bowl and set aside.
Step 4
Melt 1 tablespoon butter in the skillet over medium heat. Add onion, celery, and carrot and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Turn heat to low and scrape the veggies to the side of the skillet. Add the remaining 2 tablespoons of butter and lemon juice to the empty spot. Sprinkle flour over the melted butter; whisk and cook until it forms a thick, golden paste, 10 to 15 minutes.
Step 5
Combine the veggies back in with the roux. Add the milk and fish back to the skillet. Gently toss together. Remove from heat.
Step 6
Add 1/2 of the fish mixture to the prepared casserole dish, then top with 2 cups of the mashed potatoes. Repeat the layers once more. Sprinkle the top of the casserole with Cheddar cheese.
Step 7
Bake in the preheated oven until cheese is golden brown, about 35 minutes.
Ingredients
1 ½ cups milk
¼ cup all-purpose flour
1 cup shredded Cheddar cheese
1 clove garlic, minced
2 stalks celery, chopped
1 teaspoon chopped fresh thyme
1 medium onion, chopped
1 ½ pounds haddock fillets
½ teaspoon freshly ground black pepper, or to taste
