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Irish Fish Pie 

Serves 4-6


Potato Topping:

  • 2 lbs yellow potatoes peeled
  • 1/4 cup butter melted
  • 1/2 cup half and half
  • 1 egg beaten
  • 1/2 cup Irish white cheddar grated and divided
  • 4 tablespoons Irish butter
  • 1/4 cup yellow onion peeled and minced
  • 1/4 cup celery minced
  • 1/4 cup carrots peeled and minced
  • 1/4 cup vermouth or sherry
  • 1 tablespoon whole grain mustard
  • 1/4 cup all-purpose flour
  • 4 cups seafood chicken or vegetable broth
  • 1/2 cup half and half
  • Salt and pepper to taste
  • 6 oz salmon fillet skin removed and cut into bite-sized pieces
  • 6 oz cod fillet cut into bite-sized pieces
  • 6 oz fresh shrimp peeled and cut into bite-sized pieces
  • 6 oz scallops quartered


  1. Place potatoes in a large pot and cover with water. Generously season with salt and bring to a boil of medium-high heat. Cover and cook for 20-25 minutes (depending on the size of your potatoes) or until tender. Drain potatoes and transfer to a large bowl. Using a potato masher or potato ricer, mash potatoes until crumbly. Add the melted butter and milk in varying intervals, stirring or mashing in-between each pour, until the potatoes are smooth and creamy. Season to taste with some salt and pepper. Add the egg and half of the cheddar cheese to the mash and whisk until combined. Cover the mashed potatoes, keeping the mixture warm, and set aside while you assemble the filling.
  2. Preheat oven to 375°F. Melt butter in an oven-proof pot or dutch oven (4-6 quart) over medium heat. Once melted, add the veggies, and sauté until tender, about 2-3 minutes. Deglaze the pan with vermouth, add the whole grain mustard, and whisk to combine. Bring to a simmer, and, once the vermouth has reduced by half, add the flour and stir to coat the veggies. Add broth and milk to the pot, whisk to combine, and bring to a simmer. Simmer for 5-8 minutes, whisking frequently, or until the mixture has slightly thickened. Season the base to taste with salt and pepper. Add the salmon, cod, shrimp, and scallops to the pot, and gently stir to combine. Remove the pot from the heat and evenly top with the mashed potatoes. Sprinkle the remaining cheese over the potato topping and place in the oven.
  3. Bake for 30-40 minutes or until the potato-cheese topping is slightly golden and the internal temperature of the base has reached 165°F. Remove from the oven and serve hot.