Savoury Fish Pie

No matter the season, there is always time for pie. From the sweet richness of a fruit pie in summer to the spicy mince pies that often make an appearance in December, pies always have a place at my table. The holidays are over, and relaxing on the patio with a glass of pinot seems less than ideal right now. This is the season for savoury pies. Be them potted or cottage savoury pies have a home in January.

From beef to chicken there are opportunities all around the meat department of your local grocery store for savoury pies. More often than not however there is another department close by that can offer an entirely new world of pies, the seafood department. We all have heard that we should be eating more fish, and if you are anything like me a pan-seared fillet of trout or a fish fry is not high on my priorities this time of year. Seafood pies however offer the flexibility of availability, the heartiness of a good winters’ meal and the ever so obvious taste of the sea. I understand that fish is not for everyone, but for those who are willing to take the plunge, this weeks’ seafood pie can offer a welcome break from the standard fare of meat and potatoes or pasta that are all so common this time of year.

The British get all the credit when it comes to this style of fare, albeit they were not the first to come up with the idea. While yes the Brits took hold and ran with the whole pie idea, it was actually the Romans that first introduced the concept to the island nation. Since then pies of all sizes and styles have poured from their shores: sheppards pie, beef pies, mince pies and yes the obvious seafood pie are all taken from Great Britain.

Recipe

Ingredients:

3 Tbsp. butter

3 Tbsp. flour

250 ml. 2% milk

280g. Sole, chunked

150g. Smoked salmon, chopped

50g. chopped carrots

50g. chopped leeks

70g. peas

1.5 tsp. fresh sage

¼ tsp. black pepper

500g. mashed potatoes

Directions:

• Melt butter into a large, oven-safe pan.   (we used cast iron)
• Add the flour and mix in until evenly incorporated.
• Incorporate the milk gradually, stirring regularly until the flour is completely dissolved. (an immersion blender can make short work of clumps if needed)
• At this time add all vegetables, fish and spices, set on medium low and let the mixture stew and thicken. Stir occasionally.
• Top mixture evenly with mashed potatoes.
• Place in a 325 F. oven for 30 minutes, or until potatoes begin to brown.
• Garnish with chopped chives.
• Serve

Who says you can’t get a hearty meal from the sea? This seafood pie is filling and relatively inexpensive as far as seafood dishes are concerned. When it comes to pies, nearly anything you can think of has been tossed into the pot at one time or another. There is a whole world of seafood that can create some rather interesting blends for a dish such as this. Give ours a try, then take on a bit of creativity and build your own with whatever catches your eye the next time you pass by the fish monger, or better yet, ask them!

 

A few more winter seafood dishes: