British-Inspired Fish Pie
with Peas and Mash- Tilapia
- Milk
- Mustard
- Sulphites
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Cousin to shepherd's pie, this British-inspired fish pie is a comforting, creamy stew studded with fish and veggies and topped with cheesy mashed potatoes. Ingredients: Russet potato • Tilapia fillets • Mirepoix (carrot, onion, celery) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Green peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • All-purpose flour (wheat) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
300 g
Tilapia
()
56 g
Green Peas
113 g
Mirepoix
56 mL
Cream
()
2 unit(s)
Russet Potato
1 tbsp
Dijon Mustard
( )
½ cup
White Cheddar Cheese, shredded
()
½ tsp
Dill-Garlic Spice Blend
( )
¼ tsp
Pepper*
¼ cup
Milk*
1 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
()
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Meanwhile, pat tilapia dry with paper towels, then season with salt and pepper.
- Arrange tilapia on a foil-lined baking sheet, skin-side down. Broil in the middle of the oven until cooked through, 8-10 min.**
- Transfer tilapia to a plate. Using two forks, break up tilapia into 1-inch pieces.
- While tilapia broils, heat a large oven-proof pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and peas. Cook, stirring often, until tender-crisp, 3-4 min.
- Sprinkle flour over veggies. Cook, stirring constantly, until all veggies are coated with flour, 1-2 min. Season with salt and pepper.
- Add half the Dill-Garlic Spice Blend (use all for 4 ppl), cream and 3/4 cup (1 1/2 cup) water to the pan with veggies.
- Bring to a boil over high heat. Once boiling reduce heat to medium. Simmer, stirring often, until sauce thickens slightly, 4-6 min.
- Remove the pan from heat. Stir in half the Dijon (all for 4 ppl), then season with salt and pepper.
- Gently stir in tilapia, including any juices from the plate.
- When potatoes are fork-tender, drain and return them to the same pot, off heat.
- Mash 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy.
- Stir in cheese, then season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer tilapia filling to a 8x8-inch baking dish for 2 ppl and 4 ppl.)
- Top tilapia filling with mashed potatoes, spreading into an even layer.
- Broil in the middle of the oven until potato topping begins to brown, 4-5 min.
- Remove tilapia pie from the oven and let stand for 5 min.
- Divide pie between plates.
If you've opted for tilapia, prep and cook in the same way the recipe instructs you to season salmon.**
