Description
This Creamy Seafood Pie with Colcannon Mash is a comforting dish combining a rich and cheesy fish mornay loaded with salmon, prawns, smoked trout, and mussels, topped with a traditional Irish colcannon mash infused with cabbage, spinach, and spring onions. Baked until golden and bubbly, it offers a perfect blend of creamy textures and fresh, hearty flavors for a satisfying family meal.
Ingredients
Fish Mornay
- 25g butter
- 60g butter
- 2 leeks, sliced
- 800ml full cream milk
- 250g salmon
- 250g green prawns, shelled and deveined
- 1/3 cup plain flour
- 120g smoked rainbow trout
- 120g smoked mussels in oil, drained
- 90g vintage cheddar, grated
- 50g smoked cheddar, grated
- 1 cup frozen peas
- 2 heaped tsp fresh, finely chopped parsley
- Sea salt, to taste
- Freshly ground black pepper, to taste
Colcannon Mash Topping
- 1kg mashing potatoes
- 1 cup full cream milk
- 1 bay leaf
- 100g unsalted butter
- 300g green cabbage, finely shredded
- 30g English spinach
- 30g spring onions, finely sliced
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 30g vintage cheddar, finely grated (for topping)
Instructions
- Prepare Fish Mornay: In a Dutch oven on low heat, melt 25g butter and sweat the sliced leeks until soft. Remove leeks and set aside. In a small saucepan, heat 800ml full cream milk until nearly simmering; poach the salmon and prawns until cooked (about 6-8 minutes for salmon, less for prawns). Remove seafood with a slotted spoon and set aside.
- Make Roux: In the same Dutch oven, melt remaining 60g butter on low heat. Add 1/3 cup plain flour and stir continuously to form a paste. Cook for 5 minutes to cook out the flour taste.
- Prepare Béchamel Sauce: Gradually whisk in 1 cup of the poaching milk to the roux to make a smooth sauce, then slowly add remaining milk, stirring constantly until thick and creamy. If sauce is too thick, add a little more milk.
- Add Cheese & Seafood: Stir grated vintage cheddar and smoked cheddar into the béchamel until melted. Flake the cooked salmon and add it along with cooked prawns, smoked rainbow trout, and drained smoked mussels. Mix well to combine.
- Finish Fish Filling: Fold in frozen peas and chopped parsley. Season the fish mornay with sea salt and freshly ground black pepper to taste. Set aside.
- Prepare Potatoes: Roughly chop potatoes into 4cm pieces and boil in salted water until tender and soft.
- Warm Milk: In a saucepan, heat 1 cup full cream milk with bay leaf until hot but not boiling. Discard bay leaf and keep the warm milk aside.
- Sauté Vegetables: In a frying pan, sweat cabbage in half of the butter (50g) until softened. Add spinach and season with salt and pepper. Cook just until spinach wilts. Remove from heat.
- Mash Potatoes: Drain the cooked potatoes and return to pot. Add remaining butter, mashing until melted and creamy. Stir in warm milk gradually until absorbed. Fold in the sautéed cabbage and spinach mixture along with the finely sliced spring onions. Season with sea salt and pepper to taste.
- Assemble Pie and Bake: Pour fish mornay mixture into a baking dish. Spoon colcannon mash evenly over the top. Sprinkle with remaining 30g grated vintage cheddar. Bake in preheated oven at 200°C (390°F) for 30 minutes until the top is bubbling and golden brown.
Notes
- Ensure the seafood is not overcooked during poaching, especially prawns, to keep them tender.
- The béchamel sauce may appear runny initially but will thicken upon simmering.
- Use a whisk when adding milk to the roux for a smooth, lump-free sauce.
- For best flavor, use a mix of smoked and vintage cheddar cheeses.
- Colcannon mash traditionally includes cabbage; spinach and spring onions add fresh green layers of flavor.
- Serve hot straight from the oven for the best creamy consistency and golden crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
