Cape Cod Fish Pie


Prep time1 hour


Cape Cod Fish Pie

I whipped this up when I was confronted with the leftovers of an excellent-but-too-large haddock. It's a simple dish, homey and satisfying. 

I started with the fish flaked into a basic White Sauce seasoned with dried dill and chervil, but then I thickened the sauce up with an egg yolk (see Mayonnaise for why that's a good idea) and then proceeded to top it with mashed potatoes and baked it. 

(See Notes for a confession.) 


1eaPie Shell (single crust)
1cHaddock (already cooked, flaked)
2cWhite Sauce (seasoned with dill and chervil)
1pnDill, Dried
1pnChervil, Dried
1eaegg yolks
2cMashed Potatoes (as a topping)


  1. Bake the pie shell blind.
  2. Mix the flaked fish into the white sauce.
  3. Thicken the white sauce with another egg yolk.
  4. Put it all into the pie shell.
  5. Top with a rim of mashed potato, seasoned as you see fit.
  6. Bake for 30-40 minutes, until the filling is piping hot and the potatoes are starting to crust. (You could brush the potatoes with melted butter or with bacon fat... )


This was inspired by many recipes from Cape Cod and from Nova Scotia, and from Rhode Island, but all of them were missing something. This recipe is not missing anything :)
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