Happy National Pie Day America!

January 25, 2013 § Leave a comment

Well, how did your National Pie Day celebration go? I’m sure all of you reading this post celebrated this important holiday on Wednesday, January 23rd. I know what you’re thinking. What will the American Pie Council think of next? To persuade unwitting Americans to eat more pie, they’re on the morning shows telling us that pie extends life expectancy and improves performance in the bedroom. They’re on Capitol Hill pushing for another pie tax rollback. Everywhere we look, there they are.

So I’ll apologize at the start for supporting their pie-centric (pie-ist?) agenda. But I’ve drunk the kool-aid my friends. So I decided to honor this day and display my red-blooded American bona fides.

I know you might be expecting me to write about the apple or cherry pie I baked, maybe even a huckleberry pie. (Editor’s note: Hello?! Blueberry Pie? We’re in Maine already.) But since I am a savory kind of guy (editor’s note: swarthy is more like it), I decided to go with a savory pie, a fish pie to be exact. I have limited to non-existent baking skills, so I didn’t think a sweet pie would be a good choice for me.

The fish pie was pretty simple and not fancy at all. I took my inspiration from the British chef Jamie Oliver and made a traditional English-style fish pie. I happened to have about a pound of local pollock in the fridge and thought it would serve well as the basis for a pie.

The ingredients list is fairly basic and can certainly be altered. I sauteed some onions, celery, carrots, and a hot pepper in olive oil along with a little garlic. Meanwhile, I boiled a couple of russet potatoes to mash for the topping. After the veg was tender, I placed it in the bottom of a 9″ cake pan along with chopped parsley and bite-sized pieces of the pollock.

When the potatoes were tender, I drained and mashed them using my ricer and added a little milk and butter. I spread the mash over the top and popped the pan into a 400 degree oven for 30 minutes. After 30 minutes, I shredded some cheddar cheese over the top of the potatoes and cooked the pie for another 10 minutes. At that point the topping had browned some and the cheese was bubbling.

Before we ate, we said the Pledge of Allegiance given that it was National Pie Day. We then switched into pie-eating mode and there was no holding us back. It was a great mix of fish, mashed taters, and veg.

I hope your National Pie Day went as well as ours did. I look forward to reading your comments describing your festivities. One last note, Maine shrimp season started yesterday. It is a very exciting time of year. I will post soon about that. I see a white pizza covered in Maine shrimp coming out of my oven in the very near future.



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