Seafood Shepherd's Pie

By arthurlemay

Ingredients

• 1 pound potatoes, peeled and cut into cubes
• 1 teaspoon butter
• 1 teaspoon garlic, diced
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup evaporated milk
• 1 pound, cod or haddock filets, skinless and boneless
• 4 teaspoons cornstarch
• 1/2 cup evaporated milk
• 1/2 cup fish stock or clam juice
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 teaspoons minced garlic
• 1 cup sliced mushrooms
• 1 cup red bell pepper, diced
• 1 cup frozen peas, thawed
• 1 cup frozen corn kernels, thawed
• paprika, for garnish

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 350 degrees.

To prepare the topping, cook the potatoes in salted water to cover for 12 minutes or until soft. Drain potatoes, reserving the cooking water. Place potatoes in a bowl. Mash the potatoes, working in the butter, garlic, salt and pepper. Then add the 1/4 cup evaporated milk, combining well. Set aside.

To prepare the pie, cut the fish into 1 1/2 -inch pieces ND PLace the pieces in the saucepan with the reserved potato liquid. Bring the liquid to a boil, reduce the heat and simmer for 5 minutes. Drain the fish and set aside.

Place the cornstarch in a bowl and add 2 tablespoons evaporated milk, stirring until cornstarch is dissolved. Add the remaining evaporated milk, fish broth, mustard powder, cayenne and black pepper. Combine well and set aside.

In a large, heavy skillet over medium heat, heat the olive oil. Add the onion, and celery and saute for 3 minutes. Add the garlic, mushrooms and red bell pepper and saute for another 3 minutes. Stir the milk mixture once more and add to the skillet. Cook over medium heat, stirring until it thickens.

Add the peas and corn and cook 1-2 minutes longer. Remove from heat.

Flake the cooled fish and add it to the skillet, stirring gently to combine. Transfer the mixture to a 2 quart casserole dish.

Distribute potato mixture over the fish filling. Sprinkle with paprika.

Place casserole in 350 degree oven and bake for 20 minutes.

Serve hot with your favorite vegetables.