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Creamy and Rich Skillet Fisherman's Pie

Think of this recipe as a cousin to Shepherd's Pie. Leeks, herbs and white wine make a creamy broth in which a combination of shrimp, cod and smoked salmon are gently simmered. The "Pie" is covered with a layer of silky mashed potatoes, then gently broiled with melted butter. What a beautiful presentation! This meal would please any Pescatarian, dinner guests or your family.
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Author Debby - www.AFeastfortheEyes.net

Ingredients

For the potato topping:

  • 2 pounds russet potatoes peeled and cut into 1-inch chunks
  • 1 tablespoon table salt for cooking potatoes
  • 3 tablespoons unsalted butter cut into 3 pieces
  • ⅓ cup heavy cream add a little more, as needed. You want the potatoes to be creamy and spreadable.
  • 1 large egg yolk

For the filling:

  • 12 ounces jumbo shrimp 16 to 20 per pound, peeled, deveined, tails removed, and cut in half crosswise
  • ¾ teaspoon table salt divided
  • ⅛ teaspoon baking soda
  • 4 tablespoons unsalted butter divided
  • 1 leek white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 teaspoon minced fresh thyme
  • ⅓ cup dry white wine or dry Vermouth
  • 3 tablespoons all-purpose flour
  • 2 8-ounce bottles clam juice I substituted Better Than Bouillon Lobster Base
  • ⅔ cup heavy cream
  • ¼ teaspoon pepper
  • 1 pound skinless cod fillets cut into 1-inch chunks
  • 4 ounces cold-smoked salmon cut into ½-inch pieces
  • ½ cup fresh parsley leaves minced

Instructions

FOR THE TOPPING:

  • Place potatoes in large saucepan and add water to just cover. Add salt and bring to boil over high heat. Reduce heat to maintain simmer and cook until tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan over low heat.
    NOTE: I steamed my potatoes in my Instant Pot Pressure Cooker for 5 minutes, drained and returned back to the pot with the WARM cycle turned on.
    Cook, shaking saucepan occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Off heat, mash potatoes well. Stir in butter until melted.
    Whisk cream and egg yolk together in bowl; stir into potatoes. Season with salt and pepper to taste. Cover to keep warm and set aside. NOTE: I added a little more cream, until the potatoes were spreadable consistency.
  • 2

FOR THE FILLING:

  • Set 8-inch square broiler-safe baking dish on rimmed baking sheet. NOTE: I opted to make this recipe in a 12" skillet, rather than using a baking dish.
    Sprinkle shrimp with ¼ teaspoon salt and baking soda in bowl and toss to combine. Refrigerate until needed.
  • Melt 3 tablespoons butter in medium saucepan over medium-low heat.
    Add leek and thyme and cook, stirring occasionally, until leek is softened, 6 to 7 minutes.
    Add wine and cook, stirring occasionally, until wine has evaporated, about 5 minutes.
    Add flour and cook, stirring constantly, for 1 minute. Add clam juice (or Lobster base) and stir until mixture is smooth.
    Stir in cream, pepper, and remaining ½ teaspoon salt. NOTE: I would wait to add the salt, once you've added the smoked salmon, as it adds salt in itself.
    Increase heat to medium-high and bring to simmer. Lower heat to maintain simmer and cook, stirring frequently, until mixture resembles thick chowder, 10 to 13 minutes.

Add the seafood:

  • Stir cod, salmon, and shrimp into sauce and return to simmer. Cover and cook, stirring every 2 minutes and adjusting heat if needed to maintain simmer, until shrimp are opaque and just cooked through, 4 to 6 minutes.
    Off heat, stir in parsley. Transfer filling to prepared dish. Likewise, leave the filling in an oven-proof skillet.

Adding the topping:

  • Adjust oven rack 8 inches from broiler element and heat broiler.
    Spoon topping over filling, starting at edges and working toward center. Smooth with rubber spatula, making sure to seal around edges of dish so no seafood or sauce is exposed.
    Using back of spoon or tines of fork, make pattern on topping.
    Melt remaining 1 tablespoon butter and drizzle over topping.
    Broil pie, still on sheet, until topping is golden brown and crusty and filling is bubbly, 6 to 7 minutes (watch closely).
    Let cool for 10 minutes before serving.

Notes

NOTES from Cooks Illustrated: We use an 8-inch square broiler-safe baking dish for this recipe, but any broiler-safe dish that holds 2 quarts will work here. At the end of step 3, the base for the pie should look quite thick; it will loosen to the perfect consistency as the seafood cooks. We prefer cold-smoked salmon here because it's less likely to overcook, but you can substitute hot-smoked salmon if you prefer it. Making a pattern on the topping not only looks attractive but also provides textural contrast when the pie is broiled.
My notes: I cut the ingredients in half, since I was cooking for two.  We still had leftovers, that reheated well the following day. I used a cast-iron skillet to cook the filling and finish the recipe, as well. I did not transfer the filling to a casserole dish.
Recipe source: Cooks Illustrated January/February 2022