👨‍🍳 作り方

1. 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. 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. 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. 4

   Gently stir in the salmon, cod, shrimp, and scallops. Transfer the seafood mixture to a large, deep oven-proof pan.

5. 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. 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. 7

   Remove from oven and let stand for 5 minutes before serving hot.