Seafood Shepherd’s Pie

Ingredients

Ingredients

  • Seafood Filling

    • 1 lb cod fillet (or haddock), cut into bite-sized chunks

    • ½ lb prawns, peeled and deveined

    • ½ lb scallops

    • 2 tbsp butter

    • 1 leek, sliced and well washed

    • 2 cloves garlic, minced

    • 1 cup carrots, diced

    • 1 cup peas

    • 2 tbsp flour

    • 1 cup seafood stock

    • ½ cup heavy cream

    • ½ tsp salt

    • ½ tsp black pepper

    • 1 tsp Effing Seafood Spice Blend

    • 1 tbsp fresh parsley, chopped

    Mashed Potato Topping

    • 2 lbs potatoes, peeled and chopped

    • 4 tbsp butter

    • ½ cup milk or cream

    • ½ tsp salt

    • ½ tsp black pepper

    • 2 tbsp chopped parsley or green onions (for colour)

A St. Patrick’s Day seafood twist on the Irish classic.

Shepherd’s Pie is one of those dishes that feels like a warm kitchen on a cold evening. Traditionally made with lamb or beef, it’s a staple comfort food across Ireland and the UK. But when you’re surrounded by great seafood, it only feels right to give the classic a coastal upgrade.

This Seafood Shepherd’s Pie layers tender chunks of cod, juicy prawns, and sweet scallops in a creamy leek and vegetable sauce. Everything is tucked beneath a blanket of buttery mashed potatoes with fresh herbs for a hint of green that makes it perfect for St. Patrick’s Day.

It’s rich, comforting, and surprisingly easy to make. Serve it straight from the oven and let everyone dig in.

Directions

Directions

1. Make the mashed potatoes

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 15–18 minutes.

Drain and mash with butter, milk, salt, and pepper until smooth. Stir in parsley or green onions for a little St. Patrick’s Day colour. Set aside.

2. Build the filling

In a large skillet over medium heat, melt the butter.

Add the sliced leeks and cook for 4–5 minutes until softened. Stir in the garlic and carrots and cook another 2 minutes.

Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.

Slowly pour in the stock while stirring, then add the cream. Let the sauce simmer until slightly thickened.

3. Add the seafood

Stir in the peas, cod, prawns, and scallops.

Season with salt, pepper, and Effing Seafood Spice Blend. Cook gently for 3–4 minutes, just until the seafood begins to firm up. It will finish cooking in the oven.

Stir in the chopped parsley.

4. Assemble the pie

Preheat oven to 400°F (200°C).

Transfer the seafood filling to a baking dish. Spread the mashed potatoes evenly over top, smoothing with a spoon or fork.

For extra texture, drag a fork lightly across the surface to create ridges that will crisp up in the oven.

5. Bake

Bake for 20–25 minutes until bubbling around the edges and lightly golden on top.

Let rest for 5 minutes before serving.

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