Shipwreck Pie

By • January 14, 2014 5 Comments

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Author Notes: Not that long ago, in the small isolated coastal villages of Atlantic Canada, families relied on their pantry of summer harvest canning and root cellars during the harsh winters. "We're shipwreck!" was often used to describe the pantry and cellar thinning.
This hearty pie uses the most basic of ingredients of potato, carrot, parsnip, onion and rice and any canned goods available. Salt cod, moose or chicken.
My modern update of this hearty one pot dish, 'Storm Pie', snowed-in or high winds of a hurricane, with trees down blocking passage to the market, or may not even get out of the driveway because of snow, uses the same basic pantry ingredients.
With storm prep and weather reports we have full pantries...root vegetables and frozen or fresh veggies. Fish, chicken and beef.


Serves 4

For layering the pie

  • 2 medium potatoes
  • 1 large sweet potato
  • 1 medium onion
  • carrots, celery, parsnip, beet, peas or limas

To add later after baking

  • 12-16oz filet of fish...cod, salmon, flounder
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley (optional)
  • 1 chopped tomato (optional)
  • 1 handful chopped olives (optional)
  • 1 lemon...1/2 sliced thin, 1/2 quartered for garnish
  1. Pre-heat oven to 350. Place a 12inch cast iron skillet on stove over low heat. (any heavy bottomed pot will do as long as it is oven safe). Slice potatoes very thin on a mandolin or food processor slicing blade. Arrange potatoes covering the bottom of the oiled pan running up the sides. Then add slices of sweet potatoes and remaining sliced veggies you have chosen. Spoon in the rice mix and press down. Add a final layer of sweet potato and white potato to cover rice mix. Drizzle with tbsp olive oil and cover to steam for 10 min. Low heat.
  2. Transfer lidded pot/pan to pre-heated oven on rack placed in upper third for 15 minutes. Remove lid to brown the top layer of potatoes another 15 minutes.
  3. Mix a tbsp of olive oil into your breadcrumbs. I use panko. Salt and pepper your fish fillets. Lay on top of your oven roasted potato pie. (with tomato, olives and parsley if using) Top with lemon slices and bread crumbs. Back into oven for ten minutes or until fish is tender and cooked through.
  4. If using chicken breast or flank/skirt/hanger steak, sear in a med hot skillet while Shipwreck is toasting. Slice just shy of done, then add to roasting pan. Back in oven for 10 minutes.
  5. Serve right to the middle of your table in your pan on a cork board for minimal clean up. If you allow your base layer of potatoes to come high up the sides, they will be crispy like potato chips!
  6. +All ovens are a bit different in how efficiently they heat. Check potatoes for tenderness by testing with a fork before adding fish or meats.

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