Nothing beats a creamy fish pie! My family usually celebrates Saint Patrick’s Day with my Corned Canada Goose & Cabbage recipe, but this year St. Paddy’s lands on a Friday during Lent. As a Catholic, one of our rituals is not to eat meat on Fridays during the Lenten season. I developed this Fish Pie recipe so we could still celebrate our Irish family heritage while abstaining from the usual array of wild game meats. The result was a mind-blowingly delicious meal that will now become a part of our regular rotation of fish recipes.
Fish pie, topped with mashed potatoes, is a staple in Irish households. For this dish, I used a few fresh-caught crappie after an ice fishing trip here in North Dakota. I was targeting walleye that early morning just before dawn, but kept hooking into big slabs congregating around the piece of structure below the ice where I had set up my portable ice shelter. Crappie are great eating, so I wasn’t too disappointed in missing the walleye bite that day.
For this recipe, you could use fresh or frozen walleye, perch, cod, salmon, halibut, or something similar you’re able to catch in your neck of the woods. I also added some shrimp because we had some left in our freezer, but it’s not necessary. Leave it out if you are trying to make this on a budget. Hard-boiled eggs are also a common additional ingredient, but my wife isn’t a fan, so I left it out of this version. And with the price of eggs right now, the shrimp would be less expensive! In place of a flaky pie crust, Irish fish pies are traditionally topped with mashed potatoes. If you’re a fan of cheesy potatoes you could even sprinkle a little grated cheddar on top before baking.
Serving Size: 4-6
Time to Make: 2 hours
Also Works With: walleye, perch, cod, salmon, halibut
Try our Delicious Wild Fish and Game Spice Blends!