Sailor's Pie With Almond-Pear Sauce #RSC

"Ready, Set, Cook! Reynolds Wrap Contest Entry. After having experienced all that the Shepherd's Pie had to offer, I decided to create a recipe that takes the chef thousands of miles away from Ireland and away from land and to the sea (perhaps the Andaman Sea or East China Sea.) I appreciate the recipe because it makes new combinations, but incorporates familiar and delicious flavors. In this recipe, the layer of potatoes serves as the base. The fish topped with the sauce will be more visible."
photo by jpatel02004 photo by jpatel02004
photo by jpatel02004
Ready In:
1 pie




  • 1. Preheat oven at 350 degrees F. Use Reynolds Wrap foil to soften 2 tablespoons of brown sugar on a baking tray. Set aside for 5 minutes.
  • 2. Blend the sauce ingredients in a small blender. Be sure to wash and peel the pear as well as chop the ripe pieces of pear to make them easier to blend. The pear should be at the bottom of the blender prior to mixing. Leave the sauce mixture in the blender.
  • 3. Prepare a 10 by 10 baking pan or one that is a similar size by lining it with Reynolds Wrap and either buttering the wrap or coating it with cooking spray.
  • 4. Prepare the hash by mixing all of the ingredients listed for the bottom layer. Flatten the hash onto the coated wrap to create the bottom layer/foundation of the pie.
  • 5. Set the tilapia fillets on top (side by side) and coat with generous amounts of Monterrey Jack and Cheddar cheese, thereby forming the top layer. Bake for 30 minutes.
  • 6. Approximately 15-20 minutes into the baking, warm the sauce ingredients in a small pan on a stove top (use Reynolds Wrap foil if you have a gas burner!) or use a microwave-safe bowl and microwave if desired. Keep the sauce warm until the baking has been completed. If you prefer the cheese to be well done, feel free to broil on low for an additional five minutes.
  • 7. Once you have completed baking the pie, remove the pan and allow it to cool briefly. Pour the pear sauce on top (to your liking) and coat with some almonds and sesame seeds. Store/refrigerate extra sauce.

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