This rustic fisherman’s pie, inspired by the Dread Pirate Roberts from The Princess Bride, pairs a rich medley of seafood with a crisp and luxurious mashed potato topping – best enjoyed during a quiet moment between voyages.
The Princess Bride: A Feast for True Love
Journey to the country of Florin for a feast filled with adventure, intrigue, and most of all – true love. Buttercup and Westley’s love was just the beginning of their story – a story filled with marauding pirates, villainous princes, and the greatest sword fight in history. From Inigo Montoya’s hard-won revenge and Vizzini’s loss at the battle of wits, to Miracle Max’s delicious cure, Buttercup and Westley face many challenges along the way. Indulge in an epic feast that begins on a rustic farm, travels across seas and swamps, introduces us to a host of unforgettable characters, and ends with the greatest kiss of all time.
The Dread Pirate Roberts
No sooner do Buttercup and Westley declare their love for one another, than they are cruelly torn apart. With no money to marry, Westley leaves to seek his fortune across the sea. His ship is soon set upon by the Dread Pirate Roberts and Buttercup receives the news that he is dead. After declaring she will never love another, Buttercup is nonetheless forced to marry the villainous Prince Humperdinck. By twist of fate, she is captured in a plot to start a war between Florin and the nearby country of Guilder. She is ultimately rescued by a man in black who turns out to be none other than the Dread Pirate Roberts.
Buttercup: 'I know who you are. Your cruelty reveals everything. You're the Dread Pirate Roberts, admit it!'
The Man in Black: 'With pride!'
-The Princess Bride (1987 film)
Life as a pirate on the high seas no doubt leaves little options for fresh food; however, there is no shortage of seafood and fish. This rustic and comforting fisherman’s pie is packed with a medley of fresh fish and shellfish. Tender leeks and fragrant fennel are slowly cooked into a creamy sauce made from a white wine seafood broth while a handful of chopped tarragon adds a fresh anise flavour. The rich seafood filling is topped with a swirling crown of golden mashed potatoes to represent the waves and currents of the high seas. One can almost imagine Westley – ahem, the Dread Pirate Roberts – enjoying just such a dish after a recent conquest.
More Princess Bride Recipes
- Farmer’s Carrot and Goat Cheese Tart with Honey and Dill
- Honey Chorizo Baked Manchego Cheese
- Orange Pomegranate Campari Spritz “Iocane Powder Coctail”
- Spicy Smashed Potatoes with Blistered Peppers
- Grilled Lamb Sandwich with Cherry Tomato Jam
Ingredients
Seafood: This rustic fisherman’s pie is easily customizable. You can pick any combination of seafood that you prefer. You will need at least 1/2 lb of shrimp with their shells to make the seafood broth for the sauce. For the rest, choose two or three other types of fish or shellfish to add variety to the finished dish. I used salmon, cod, and sea scallops.
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root but leave enough to hold the leek together. As dirt can be found inside the different layers, you will need to cut them in half to wash between the layers. Save a few pieces of the green tops to use in the broth.
Fennel: Trim the stalks from the fennel bulb. Dice the bulb into small pieces to ensure they cook completely. Save a few pieces of the fennel stalks for the seafood broth.
Tarragon: Chopped fresh tarragon is stirred into the seafood filling adding colour and enhancing the subtle anise flavour from the fennel. If you aren’t able to source fresh tarragon, then you can substitute with either chopped fresh chives or parsley. They won’t add any more anise flavour but will brighten the look of your pie with their green colour.
Wine: I like to add white wine to the seafood broth for this recipe for added flavour and a hint of acidity. To keep this dish non-alcoholic, replace the wine with more water.
Potatoes: I prefer to use yellow-flesh potatoes for the mashed topping as I like their smooth and creamy texture. However, you could substitute with another type of potato if you prefer.
Piping tip: To create the look of waves on the sea, I used a St Honore piping tip. The triangle cut tip will pipe out the potatoes with a sharp ridge that you can weave back and forth to create the look of waves. I used an Ateco #883 piping tip.
How to Make Fisherman’s Pie
Prep the seafood and vegetables
Begin by cooking the potatoes. Place a large pot of salted water over high heat. Add the peeled and diced potatoes and bring to a boil. Cook for 20 to 25 minutes until the potatoes are tender. Drain and set aside.
Meanwhile, prepare the seafood, peel the shrimp and remove the tails, reserving both to use in the broth. Set the peeled shrimp aside. If using scallops, use a paring knife to remove the small muscle on the side of each scallop. The scallop trimmings can also be reserved to use in the broth. Cut the fish into 1-inch pieces. Transfer all the prepared seafood to a paper towel lined plate to drain and pat dry.
Trim the green tops from the leeks. Set aside four or five 1-inch pieces of the dark green tops to use in the broth. Slice the leek in half and wash between the layers. Thinly slice or dice the leeks and set aside. Trim the stalks from the fennel bulb. Set aside four or five 1-inch pieces of the stalks to use in the broth. Mince the garlic and chop the tarragon.
Make the broth
In a small saucepan, heat the olive oil over medium high heat. When the pan is hot, add the reserved shrimp shells and scallop trimmings (if using). Sauté the shells for 2 to 3 minutes until they are bright pink in colour. Carefully pour in the white wine to deglaze the pan.
Add the reserved leek tops and fennel stalks along with the bay leaves, 1/2 tsp kosher salt and a few black peppercorns. Add 1 1/2 cups water and bring to a simmer. Reduce the heat to low and partially cover with a lid that is slightly ajar. Let the broth cook for about 20 minutes on a very gentle simmer. Strain the broth into a measuring cup. You should have about 2 cups of liquid. Add a bit more wine or water to make 2 cups if you have less.
Prep the mashed potato topping
If you intend to pipe out the potato topping, it is recommended to pass the cooked potatoes through a ricer or food mill. This will prevent any lumps which could make piping difficult. Once the potatoes are finely riced, add 3 tablespoons each of the butter and cream along with 1 tsp kosher salt. Blend together until smooth. Add the egg yolks and mix until thoroughly combined. Set aside and keep warm.
Make the filling
Preheat the oven to 400°F. Place a wide deep skillet over medium low heat. Add 1/2 cup butter along with the leeks and fennel. Sauté the vegetables until the fennel is tender. Add the minced garlic and cook for another minute until fragrant.
Blend in the flour to make a roux. Slowly add the broth in 3 or 4 additions, whisking constantly to prevent lumping. Bring to a simmer and cook until thickened. The sauce will be very thick to ensure the filling won’t end up too runny once the seafood is cooked. Stir in the heavy cream along with 1 tsp kosher salt and 1/4 tsp pepper.
Assemble and bake the fish pie
Remove from the heat. Add all the prepared seafood and fold evenly into the sauce. Stir in the tarragon. Lightly grease a large gratin dish or a 13 x 9-inch baking dish. Pour the seafood filling into the prepared pan and smooth the top.
Fit a large pastry bag with the piping tip and fill with the mashed potato topping. With the triangle cut facing upright, carefully pipe out strands of the potato filling, weaving back and forth to create waves and swirls. Cover the seafood filling completely with the mashed potatoes. Alternatively, spoon the mash over the filling to cover completely.
Place the gratin dish on a rimmed baking sheet and bake for 35 to 45 minutes until the potato topping is golden brown, the filling is bubbling, and the seafood is fully cooked.
Serve the Fisherman’s Pie
To serve, sprinkle the top of the pie with finely chopped chives. Enjoy!
