Skip to main content
  1. Home
  2. Food & Drink

This Fish Pie Recipe is Perfect for Cold Weather Dinners

Sam Slaughter
By

As the weather turns from mild chill to polar vortex, you’re inevitably going to start spending more time inside and what better way to stay warm than by cooking (and standing in front of the oven)? Okay, bingeing food shows on Netflix under a blanket is a good idea, too, but it won’t fill you up.

When cooking during the colder months, we’re always on the lookout for hearty meals that stick to your bones and fill you up. One of those that does it for us every time is a nice meat pie. Whether chicken pot pie or shepherd’s pie, we’re big fans of pulling it out of the oven and digging in. One type of meat pie that’s often overlooked (at least here in the U.S.) that we think should be getting more credit, though, is a good, classic fish pie.

fish pie recipe
Alison Attenborough

It might not be the first type to come to mind, but after checking out this recipe, we’re going to be putting it in top consideration for favorite meat pies from now on.

Recommended Videos

This recipe comes to us from New York City-based food stylist Alison Attenborough, who uses pollock as her fish of choice.

Related

Wild Alaska Pollack Fish Pie Recipe

fish pie recipe
Alison Attenborough

Ingredients:

  • 4 (three-ounce) fillets Wild Alaska Pollock, cut into one-inch chunks
  • 3 leeks
  • 1 sheet frozen puff pastry, thawed
  • 2 c chicken stock
  • 1 c frozen peas
  • .5 c dry white wine or dry vermouth
  • .25 c butter
  • 2 tbsp flour

Method:

  1. Preheat oven to 425 degrees Fahrenheit. Slice the leeks in half lengthwise, and then slice into quarter-inch half-moons. Rinse the sliced leeks in cold water and drain to remove any silt. Melt two tablespoons of butter in a sauté pan, and cook the leeks over medium heat until they become soft and fragrant, about seven minutes. Add white wine and bring to boil to burn off the alcohol. Remove from heat, add the peas, and set aside.
  2. Melt the remaining two tablespoons of butter in a saucepan or skillet. Stir in the flour and cook for two to three minutes. Slowly whisk in the chicken stock, stirring constantly, until sauce thickens, about three minutes. Add the pea and leek mixture and Wild Alaska Pollock, and simmer for one minute.
  3. Spoon the mixture into a greased eight-inch casserole dish. Remove the pastry from freezer and gently unfold onto a floured work surface just enough to smooth out creases. The pastry may take a minute or two to soften. Roll the pastry gently so that it is large enough to fit over dish with some overhang. Drape the puff pastry sheet over the filling and crimp the edges under the side of the dish to create a seal. Cut two or more vents in the center of the crust.
  4. Set the casserole dish on a baking sheet and cook on center rack for 25 minutes, or until the pastry is golden brown. Enjoy!

Editors' Recommendations

Topics
Sam Slaughter
Sam Slaughter
Former Digital Trends Contributor
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
How to Make Spatchcock Chicken in One Easy and Delicious Recipe
spatchcock chicken recipe

For most people here in the States, it's been less than a week of quarantines and isolations. By now, you've probably gone to the store and stocked up on things. But what happens when you get there and they don't have the pre-cut chicken pieces and only the whole birds? Well, you make lemonade out of lemons (figuratively) and cook that bird up. Don't know how? We've got one word for you: spatchcocking.

The name -- and if you can say it without giggling then bravo for you -- dates back to the 18th century and was a shortened version of the phrase "dispatch the cock." (Get your laughs out now. We'll wait.) The first references to the phrase come to us, according to scholars, from Irish cookbooks. Now, when we talk about spatchcocking, we are talking about splitting the bird down the middle so that it lays flat in the roasting pan.

Read more
How to Throw the Ultimate Cajun Tailgate in 6 Recipes
boudin balls

With the Super Bowl finally here, there are going to be plenty of people all around the country throwing parties, indulging in the finer things in life, and in general, having a damn good time. If you're the one throwing the party this year, it's not to late to have a theme for your Super Bowl party and with the rich culinary and party-loving history of Louisiana, may we suggest a cajun tailgate themed party?

If you've never experienced tailgating in Louisiana, you're missing out, especially when it's LSU tailgating. Louisianans are not only sports fanatics but they are also food fanatics, and if you've ever tasted Cajun food, you'd easily know why. Tailgating is taken seriously in the Bayou state. You won't find many hot dogs and hamburgers here, but instead you will find traditional Cajun recipes as well as some more obscure offerings (yes, we're talking about alligator, and just so you know, it's delicious). We've put together some of our favorite Cajun recipes perfect for your next Louisiana-inspired tailgating experience.
Drago’s Charbroiled Oysters

Read more
Dan Dan Noodles Might Be the Perfect Dinner
Bessou Dan Dan Udon Noodles

“Virtuous” dinner options like salads, grilled vegetables, and lean proteins tend to give way to rich, hearty dishes that warm you from the inside out. Typical “comfort food” choices like beef stew, mac and cheese, and lasagna re-enter our meal-planning repertoires during the chilly months, and for good reason. A savory supper with nuanced flavors and a healthy dose of spice makes a worthy addition to any dinner rotation, and the Sichuan staple known as dan dan noodles meets every one of these criteria, and then some.
What are dan dan noodles?
Originating in the Sichuan Province of China, dan dan noodles (also known as dan dan mien) consist of egg noodles and a sauce made from minced or ground pork, chili oil, Sichuan peppercorns, scallions, and mustard stems or greens, sometimes with the addition of sesame paste or peanut butter.

This regional specialty is experiencing a new wave of popularity among American diners, thanks to its complex flavor profile, satisfying textures, and ample heat. We spoke with a group of chefs who regularly prepare this dish to find out why they’re so partial to dan dan noodles and why dan dan novices should give these noodles a try, and here’s what they had to tell us.
Dan dan noodles are a defining dish of Szechuan cuisine
Sichuan cuisine holds a special position in the Chinese culinary pantheon, and if you’re new to this bold and spice-forward food genre, dan dan noodles makes a perfect entry point. “There is a reason that this little noodle dish has made its way to so many Americans and became one of the most signature dishes of the Sichuan cuisine. It's packed with flavors and textures, and each chef has his/her own interpretations of how to prepare the dish. We serve ours with minced pork and pickled greens. [Dan dan noodles are] definitely a very interesting dish and worth a try,” explains co-founder Amelie Kang of MáLà Project in New York City.

Read more