This fish pie recipe is a fun and healthy way to celebrate Pi Day with a delicious mixture of wild salmon and spring veggies topped with creamy, cheesy potatoes.
Popsie's Famous Pi Day Fish Pie
A tasty and healthier twist on shepherd's pie, Popsie's Famous Pi Day Fish Pie is certain to be a crowd pleaser. It's packed with our delectable wild salmon and spring veggies and topped with creamy cheesy potato goodness.
4-6 large russet or yukon gold potatoes (about 2 pounds)
- ¼ cup butter
- ¼ sour cream
- ½ cup whole milk
1 Popsie sockeye salmon fillet (about a pound), skin removed and cut into 1 inch chunks
- 1 TB olive oil
- 1 leek, sliced thin
- 1 cup frozen peas
- 1 cup frozen corn
- ¼ cup chopped parsley
- 4 TB butter
- 2 TB flour
- 1 cups fish stock
- ½ cup milk or cream
- Salt and pepper to taste
- 1 cup shredded white cheddar for topping (optional)
For the potatoes:
Wash and peel (or don’t, if you enjoy the skin on) potatoes and cut into large pieces. Put in a large pot and add water to just cover. Add about 1 tablespoon salt to water. Bring to a boil with lid on, then turn heat down to medium-low and simmer for about 15-20 minutes until done.
- Drain the potatoes and return to the pot. Add butter, sour cream, milk, salt and pepper and mix with a potato masher or electric hand mixer until smooth or your desired consistency.
For the pie filling:
Preheat oven to 350 degrees. In a large skillet melt 2 TB butter. Add leeks and sauté until softened, about 5 minutes. Add the rest of the butter and let it melt. Mix in the flour until well blended with butter. Slowly add fish stock and milk or cream while continuing to stir. Keep stirring on medium-low heat until thickened to consistency of honey. Take off of heat.
- Add peas, corn, salmon, parsley, and salt and pepper to taste. Mix well. Pour mixture into baking dish and top with mashed potatoes, spread to cover. Sprinkle cheese on top and bake for 15-20 minutes at 350 degrees.