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File in: Fish, Entree

Fisherman Pie

Serves 4-6

  • 3 lbs. Potatoes
  • 3 tbsp. butter
  • salt, to taste
  • 1/3 cup Sour Cream
  • 1/4 cup Milk
  • 1 cup canned corn
  • 1 Onion, chopped
  • 2 carrots, chopped
  • 1 lb. bay scallops
  • 1 lb. White fish (haddock or cod are best)
  • 1/2 lb. cleaned, shelled shrimp
  • 1 box of Stuffing
  • 2 Cloves crushed Garlic
  • 1 tbsp. Cold Butter

Clean and cut potatoes into uniform sized pieces (to make traditional way, leave skin on) Bring to boil and cook until soft.

Place Milk and butter in sauce pan and simmer.

Place potatoes in bowl, and add warm milk / butter to potatoes. Mash potatoes, stir in sour cream & sprinkle with salt to taste. Set aside potatoes

Place Onions and Carrots in a sauce pan and cook until onions translucent and carrots are soft.

In frying pan place small amount of butter and cook fish over medium heat until flaky. It is okay if the fish flakes apart. Season with salt and pepper to taste

In frying pan place small amount of butter. Allow to melt and add garlic. Cook for 1 minute then add scallops and shrimp. Cook until shrimps are pink. Do not over cook

Make stuffing per recipe on box.

In large baking or casserole dish, spread out stuffing on bottom to 1/2 in deep.
Layer Fish evenly on stuffing.
Layer shrimp and scallops on fish
Layer onions, carrots and corn on shrimps and scallops
Layer Mashed potatoes on vegetables. Be sure that the potatoes are completely sealing the entire dish closed.

Cut 1 tbls butter into 8 to 10 thin slices. Place evenly on potatoes

Bake at 350 for 30 minutes

Switch to broil and let sit under broiler for 3 to 6 minutes until potatoes begin to spot with brown little points

Let sit for 10 minutes.

Serve in bowls.