4 Tablespoons butter, melted (Kerrygold Irish Butter if you want to be authentic!)
½ cup half-and-half
1 egg, beaten
¾ cup grated Irish white cheddar cheese, divided use
Seafood Filling:
5 Tablespoons butter
½ cup finely chopped leeks (white part only)
½ cup finely chopped celery
½ cup finely chopped carrots
½ cup Guinness beer
1 Tablespoon Whole Grain Mustard (I used Maille)
⅓ cup all-purpose flour
1 can (14.5 ounces) vegetable broth
½ cup half-and-half
Salt and pepper to taste
½ pound fresh salmon, skin removed and cut into 1-inch chunks
½ pound fresh cod, cut into 1-inch chunks
½ pound medium fresh shrimp, peeled, tails removed, and deveined
½ pound sea scallops, halved if very large
Instructions
For Potato Topping: Place peeled and cubed potatoes in a large pot and add water to cover potatoes. Generously season with salt and bring to a boil over medium-high heat. Cover and cook for about 20 minutes or until just tender. Turn off heat and drain. Return to pot and mash potatoes with a potato masher. Add the melted butter and half-and-half. Stir or keep mashing until creamy. Stir in the beaten egg and ½ cup of the grated cheese until combined. Season with salt and pepper to taste. Cover with lid and set aside.
For Seafood Filling: Heat oven to 375 degrees. Melt butter in a Dutch oven over medium heat. Add leeks, celery, and carrots. Cook and stir for 3-4 minutes until tender. Add the Guinness and whole grain mustard and stir to combine. Bring to simmer and and cook until the liquid is reduced by half. Stir in the flour to coat vegetables. Add the broth and milk to the pot and whisk to combine. Simmer for 6-8 minutes, whisking frequently, or until mixture is slightly thickened. Season to taste with salt and pepper. Add all the prepared seafood and gently stir to combine. Transfer filling to a large deep oven-proof pan. Evenly top seafood with the prepared mashed potatoes in dollops, then gently spread to edges. Sprinkle the remaining ¼ cup of grated cheese over potatoes.
Bake for 35-40 minutes or until the topping is slightly golden. Remove from oven and serve hot.
Recipe by The Culinary Cellar at https://theculinarycellar.com/irish-fish-pie-for-st-patricks-day/