By Esther Boateng
Whoever coined the term ‘comfort food’ is a genius. I can’t think of a better way to describe this quick and easy family meal, and I have lost count of the number of times I have cooked it. It’s versatile, requires minimal preparation, which you can do in advance, and above all, it’s wonderfully satisfying and won’t have you reaching for pumpkin spice muffins an hour after dinner.
Fisherman’s Pie is the type of meal you can decide to cook at the last minute, as long as you don’t mind a quick dash to your nearest grocery to buy your fish. Frozen fish is also an option, if you don’t have the luxury of a local fishmonger. This recipe works well with any white flaky fish. On this occasion, I chose cod because it was on sale, and it’s also one of my favorite types of fish.
Your choice of potato is another ingredient you might want to carefully consider. You don’t want overly starchy potatoes. Yukon Gold potatoes are a good choice for pretty much any recipe that calls for traditional white potatoes. Their natural buttery flavor makes them a versatile all-rounder for many dishes. For this recipe, I chose French Fingerling potatoes. Just like Yukon Gold potatoes, French Fingerling potatoes need very little seasoning, if any; they are truly scrumptious.
I like to smother most foods in copious amounts of ghee, especially potatoes. If you’re going all out on the butter front, you only need a small amount of cream. If you add a sprinkling of salt, a pat of butter, and taste as you go, eventually you will reach that sweet spot. When you can’t stop licking the mashed potato from your potato masher, you’ll know it’s time to put down your utensils, place the mash on top of your fish mixture, pop it in the oven, and patiently wait for it to turn golden brown.
Brush egg yolk over the top of the mashed potato before you place it in the oven to get an even, golden color.
This meal goes well with any type of veggies like green peas or broccoli. If you don’t want the extra hassle of preparing and steaming veggies, why not enjoy it with a small side of sauerkraut, or on its own. Either way, it’s a deliciously simple supper that tastes just as good the next day, if not better. Don’t take my word for it, see for yourself.
- 2 lbs cod or haddock
- 1 lb pound of shrimp (optional)
1 Tbsp Dr. Cowan’s Garden Wild Ramp Powder
1 Tbsp Dr. Cowan’s Garden Summer Savory Powder
- 2 cloves of garlic
- 1 onion
- 1 leek (optional)
- 1/2 cup chopped dill or parsley
- 1-2 cups stock or bone broth
- 4 medium size potatoes
- Salt and pepper to taste
- 4 Tbsp Ghee
- 1 - 2 cups cream or milk
- 1 cup grated cheese (optional)
- 1 egg yolk (optional)
- Preheat the oven to 350 °F.
- Chop the fish into small chunks.
- Peel and chop the onions.
- Wash the leek thoroughly and slice it.
- Add 2 Tbsp of butter to a heated pan. Add the onions and leeks, and sauté for a few minutes. Do not overcook.
- Add the fish chunks and shrimp, and gently sauté with the onion and leek mixture for a few minutes until it’s almost cooked.
- Add the stock, veggie powders, and dill or parsley to the onion and leek mixture, and cook for an additional 5 minutes.
- Gently pour in 1 cup of cream and stir. Turn off the heat, and let it stand while you prepare the mashed potatoes.
- Peel and chop the potatoes into chunks. Boil them for roughly 15 minutes or until cooked throughout. You can add a pinch of salt to the water.
- Drain the water from the potatoes.
- Add 1/2 cup of cream, 2 Tbsp of butter, and salt to taste, and mash or whisk the potatoes until completely smooth.
- Pour the fish mixture into an ovenproof dish. Evenly spread the mashed potatoes on top.
- Place it in the oven for approximately 30 minutes, or until it turns golden brown.
- For a more indulgent mashed potato, sprinkle a cup of grated cheese on top before you place it in the oven. Alternatively, you can brush one egg yolk over the top of the mash instead of cheese.
- If the potatoes are getting too brown on one side, turn the ovenproof dish around after 20 minutes, so it can cook evenly.
- The cod and shrimp will thoroughly cook in the oven, even if you don’t sauté it beforehand. Pre-cooking the seafood before it goes into the oven is a personal preference.