Delicious Seafood Sheperd´s Pie!

Hi Everybody,

The cold is finally hit us all and it´s no fun with everything freezing, and we have to dress with two layers of clothing because we can´t afford to warm the whole house.

So with the kitchen cosy and we´re all feeling hungry in the cold, a delicious Seafood Sheperd´s pie is exactly what we need to satisfy our need for a hearty dinner.

Hope you enjoy this delicious recipe which I often cook up for the kids. Always feel free to substitute any of the seafood to something more affordable. Recipes are all about adapting to fit your budget and pocket. Happy cooking!

Ingredients

• 2-1/2 pounds Russet potatoes, scrubbed, peeled and cut into 2-inch pieces
• Kosher salt
• 3 tablespoons butter, cubed
• 1/2 cup heavy cream
• 1/2 cup milk

For the filling

• 3 tablespoons butter (divided 2 and 1)
• 1/4 cup shallot, diced
• 1/2 cup celery, diced
• 8 ounces sliced baby portabella mushrooms
• 6 fresh thyme sprigs, leaves stripped
• 1-1/2 cups cream (or 1 cup cream and 1/2 cup milk)
• 1 cup dry white wine
• 3 tablespoons flour, scant
• 1 teaspoon salt
• 1/2 teaspoon dried mustard
• 1/4 teaspoon cayenne pepper
• 1-1/4 pounds fresh cod, pinbones removed and cut into 1-2 inch pieces
• 1 pound bay scallops
• 1/2 teaspoon smoked paprika (regular is fine too)
• 2 tablespoons flat-leaf parsley, chopped
• 1 tablespoon fresh lemon juice
• Fresh chopped chives for garnish

Make mashed potatoes

Bring potatoes to a boil and cook until fork tender, about 15-20 minutes. Drain potatoes and return them to the same pot. Add a hefty pinch of kosher salt. Add butter, cream and milk and smash potatoes using a potato masher until smooth (a somewhat lumpy consistency is fine and adds to the texture of the dish). Taste, add additional salt if needed. Set aside.

Make filling

Preheat oven to 400 degrees F. In a large saute pan, melt 2 tablespoons of butter over medium heat. Add shallots, celery, mushrooms, thyme, a pinch of salt and cook, stirring often, until soft and fragrant, about 5-8 minutes. Turn off heat and set aside.

In a medium-size pot, over medium heat, add cream, white wine, flour, salt, dried mustard and cayenne pepper. Whisk together to incorporate all ingredients. Bring to a boil, whisking often. Once boiling, turn down heat to low and continue cooking, whisking often, until thick, about 8 minutes. Turn off heat and add the remaining tablespoon of butter and the shallot, celery, mushroom mixture to the cream sauce. Stir together well, taste and adjust seasoning if needed then set aside.

Spray a large casserole dish with sides with cooking spray. Place cod and scallops on the bottom of the dish in an even layer. Sprinkle with smoked paprika and parsley. Add lemon juice and a nice pinch of salt and pepper. Pour prepared cream sauce over the seafood. Top evenly with mashed potatoes. Place in the oven for 25 minutes. When finished, sides should be bubbly and potato peaks should be browning. Top with fresh chopped chives if desired. Allow to sit and set 10-20 minutes before serving with crusty bread.


Have an awesome day and keep smiling.

Love and Peace!