Bacalhau à Zé do Pipo | Portuguese Salted Cod “Shepherds Pie Casserole”

Bacalhau à Zé do Pipo is from the Porto region of Portugal. It was invented in the 1960’s, and is similar to the American dish Shepard’s Pie. This dish is great for a Sunday night dinner with family, because who doesn’t love mashed potatoes?

 

 

Bacalhau a Ze de Pipo Salt Cod Casserole

Bacalhau à Zé do Pipo | Portuguese Salted Cod Shepard's Pie

Prep Time: 20 mins
Cook Time: 45 mins
Serves 8
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Bacalhau à Zé do Pipo is from the Porto region of Portugal. It was invented in the 1960's, and is similar to the American dish Shepard's Pie. This dish is great for a Sunday night dinner with family, because who doesn't love mashed potatoes?

Ingredients

  • 2 cups milk
  • 5 garlic cloves minced
  • 3 bay leaves
  • 2 lbs salt cod soaked for 24-48 hours
  • ¼ cup extra virgin olive oil
  • 2 yellow onions cut into rounds
  • 2 lbs russet potatoes peeled, cut into 1-1½" cubes, 3-4 medium sized potatoes
  • 3 tbsp butter
  • 2 egg yolks
  • ¼ cup parsley chopped
  • 1 can black olives whole, pitted
  • cup mayonnaise
  • salt to taste
  • black pepper to taste
  • 1 roasted red bell pepper for garnish

Instructions

  • To a large pan, bring the milk to a simmer. To the milk add the garlic and bay leaves. Poach the bacalhau for 7 minutes on each side, or until it is tender enough to flake apart. Remove the bacalhau and set aside.
  • In a separate large saute pan, sweat the onions over medium-low heat in olive oil until they are translucent but haven't taken on any color.
  • In the same milk used to poach the bacalhau, you will cook the potatoes. Cook the potatoes for 10-15 minutes or until fork tender. Remove the potatoes from the milk and place in large bowl for mashing. At this time, discard the bay leaves. Mash the potatoes into a smooth consistency while they are still hot. Add the butter. Once the potatoes have cooled to 140°F or cooler, mix in the egg yolks.
  • Flake the bacalhau into pieces using your hands, or two forks. During this process discard any bones.
  • Mix together the mashed potatoes, flaked bacalhau, chopped parsley, half of the can of black olives and mayonnaise. Taste for seasoning, adjusting salt and pepper as desired.
  • In a casserole dish, first layer in the cooked onions. Top the onions with the potato and bacalhau mixture.
  • Cook in a 350°F oven for about 30 minutes, or until the internal temperature reaches 160°F. Garnish with the remaining black olives and slices of roasted red bell pepper.

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Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby. 

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