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Irish Seafood Pie with Cheddar Crust
A rich and creamy seafood filling, featuring a mix of white fish, salmon, and shrimp, topped with a savory mashed potato crust infused with Irish white cheddar cheese.
🧂 Ingrédients
- 2 lbs Yukon Gold potatoes(peeled and cubed)
- 4 tbsp Irish butter(melted)
- 0.5 cup Half-and-half
- 1 Egg(beaten)
- 0.75 cup Irish white cheddar cheese(grated, divided)
- 5 tbsp Butter
- 0.5 cup Leeks(finely chopped, white part only)
- 0.5 cup Celery(finely chopped)
- 0.5 cup Carrots(finely chopped)
- 0.5 cup Guinness beer
- 1 tbsp Whole grain mustard
- 0.33 cup All-purpose flour
- 1 can (14.5 oz) Vegetable broth
- 0.5 cup Half-and-half
- 0.5 pound Salmon fillet(skin removed and cut into 1-inch chunks)
- 0.5 pound Cod fillet(cut into 1-inch chunks)
- 0.25 pound Shrimp(peeled and cut into 1-inch chunks)
- 0.25 pound Scallops(cut into 1-inch chunks)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Place Yukon Gold potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 20-25 minutes, or until tender. Drain and mash with melted Irish butter, half-and-half, and beaten egg until smooth and creamy. Stir in 1/4 cup of the grated Irish white cheddar cheese. Season with salt and pepper to taste.
- 2
For the filling, melt 5 tbsp butter in a Dutch oven over medium heat. Add leeks, celery, and carrots and cook for 3-4 minutes until tender. Add Guinness and whole grain mustard, stir to combine, and simmer until liquid is reduced by half.
- 3
Stir in the all-purpose flour to coat the vegetables. Gradually whisk in the vegetable broth and 1/2 cup half-and-half. Simmer for 6-8 minutes, whisking frequently, until the mixture is slightly thickened. Season to taste with salt and pepper.
- 4
Gently stir in the salmon, cod, shrimp, and scallops. Transfer the seafood mixture to a large, deep oven-proof pan.
- 5
Evenly top the seafood filling with the prepared mashed potatoes in dollops, then gently spread to the edges. Sprinkle the remaining 1/4 cup of grated cheese over the potatoes.
- 6
Bake for 35-40 minutes, or until the potato topping is slightly golden and the filling is bubbly. If desired, broil for the last 5 minutes for extra browning.
- 7
Remove from oven and let stand for 5 minutes before serving hot.
💡 Conseils de pro
- ✓Use a mix of your favorite seafood for the filling.
- ✓Ensure the mashed potato topping is spread evenly to cover the filling completely.
- ✓For a richer flavor, you can add a splash of dry white wine to the filling.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of fresh dill or chopped parsley to the seafood filling.
- Substitute Gruyere or a sharp cheddar for the Irish white cheddar.