Monkfish Fish Pie

Looking for the perfect dish to warm up a cool spring evening or jazz up your Sunday brunch? Fish pie is your cozy, crowd-pleasing answer! At its heart, it’s a simple combo: pie shell, mashed potatoes, fish, and a creamy dreamy sauce—all snuggled together in a 13x9" baking dish.

At The Harvester’s Kitchen, we kept it easy and delicious with store-bought pie dough, rich and fluffy twice-baked mashed potatoes (hello, butter, cream, and sour cream!), tender monkfish medallions (though skate cheeks or any white fish filet will do just fine), and a velvety dill cream sauce that ties it all together in the most irresistible way.

So gather up the ingredients below and a 13 by 9-inch baking dish and let's get started on this absolutely 'dill-icous' recipe!

RECIPE

• Serves 6-8

Ingredients for the Base of the Pie

1 pre-made rectangular pie shell, thawed if frozen

1 1/2 pounds of monkfish medallions, thawed

Ingredients for the Mashed Potatoes

• 2 pounds Yukon Gold potatoes (about 4–5 medium potatoes)

• 1/2 cup heavy cream

• 1/2 cup sour cream

• 4 tablespoons unsalted butter (plus more for serving, optional)

• Salt and pepper to taste

Ingredients for the Cream Sauce

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 2 cup heavy cream

• 4 tablespoons cooking sherry

• 2-4 tablespoons fresh dill, chopped (adjust to taste)

• Salt and pepper to taste

Directions for the Mashed Potatoes

1. Prep & Boil Potatoes: Peel and cut Yukon potatoes into evenly sized chunks. Place in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15–20 minutes.

2. Warm the Dairy: While potatoes cook, gently heat the heavy cream and butter together in a small saucepan or microwave until warm (not boiling). This helps keep the potatoes fluffy.

3. Drain & Mash: Drain the potatoes well and return them to the pot. Let them sit for 1–2 minutes to steam off excess moisture.

4. Mix: Add the warm cream-butter mixture and mash until mostly smooth. Then fold in the sour cream. Adjust consistency as needed—add a splash more cream for looser potatoes or mash more for extra smoothness.

5. Season: Add salt and freshly ground pepper to taste. Stir to combine and serve warm.

Directions for the Cream Sauce

1. Make the Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly. The mixture should bubble but not brown—this cooks out the raw flour taste.

2. Add Cream: Slowly whisk in the heavy cream. Keep stirring until the sauce thickens, about 3–5 minutes. Reduce heat to low.

3. Add Sherry: Stir in the cooking sherry and let it simmer for another 2 minutes to mellow the alcohol and deepen the flavor.

4. Season and Finish: Stir in the chopped fresh dill, then season with salt and pepper to taste. Let simmer for 1–2 more minutes, then remove from heat.

Directions to Build the Pie

Preheat oven to 375 degrees (F)

1. Arrange pie shell on the bottom of a 13 by 9-inch baking dish

2. Arrange mashed potatoes on top of the pie shell around the perimeter. Creativity is encouraged by using a piping tool or scoop.

3. Pour the 3/4 of the cream sauce into the middle of the dish

4. Layer the monkfish medallions into the cream sauce

5. Pour the remaining sauce on top of the fish

6. Bake for 40-45 minutes

7. Serve hot