Hearty Irish seafood pie

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel the shrimp and place the shells in a pot with water to make shrimp stock.

In a large skillet, heat butter and olive oil over medium heat.

Add leeks, onion, and garlic to the skillet and sauté until softened.

Add carrots, turnips, celery, and cauliflower to the skillet and sauté until softened.

Season the vegetables with salt and black pepper as they cook.

Strain the shrimp stock and add it to the skillet with the sautéed vegetables.

Add 1/4 cup of cornstarch to thicken the sauce and mix well to avoid lumps.

Pour in white wine and let the mixture simmer.

After a few minutes, add zucchini and 1 cup of heavy cream to the mixture.

Add the fish (salmon, cod, and shrimp) to the skillet, being careful not to overcook it.

Once the fish is added, let the mixture come to a simmer and then turn off the heat.

Stir in about 1/2 cup of chopped parsley and season with Old Bay seasoning.

Let the filling cool before transferring it to the refrigerator.

Boil potatoes with onions and black pepper until tender, then mash them with heavy cream or milk.

Spread the mashed potatoes over the cooled seafood filling in a baking dish.

Layer sliced Monterey cheese over the mashed potatoes.

Cover the cheese with the remaining mashed potatoes to ensure it is fully covered.

Bake in the oven at 350°F for about an hour until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens