For the filling:
- Oil for cooking
- 2 large white onions, diced
- 3 large carrots, diced
- 1 head of celery, chopped
- 2 cloves of garlic, chopped
- 100ml of white wine
- 200mls of Guinness Extra Stout
- 2 litres of fish stock
- 1 large leek, sliced into half barrels
- 50g of dill, chopped
- 50g of flat-leaf parsley, chopped
- Juice of 1 lemon
- 50g of cornflour
- 100ml of cream
- 2kg of mixed seafood, large diced
For the mashed potato topping:
- 5kg Potatoes
- 1 bay leaf
- 1 sprig of thyme
- 1 sprig of rosemary
- 2 cloves of garlic
- 100g butter
- 100ml cream
- Salt and pepper to taste
- To make the pie filling, take a large pot and cover the base with cooking oil. Sweat the onion, carrot, celery and garlic until soft.
- Deglaze the pot with the white wine and Guinness and cook for 2 minutes to allow the alcohol to evaporate.
- Add the fish stock and seafood mix, simmer until the fish is just cooked (about 12 mins). Add in the leeks, cream, dill, parsley and lemon juice.
- Add the cornflour to thicken the sauce and season with salt and pepper.
- To make the mash potato topping, boil the potatoes, bay leaf, thyme, rosemary and garlic together in a pot until potatoes are tender. Once cooked, discard the herbs.
- Mash the potatoes until light and fluffy.
- In a separate pot heat the cream and butter, then mash into the potatoes. Season with salt and pepper to taste.
- To finish, divide the seafood filling between eight small dishes or one large dish, depending on your preference. Top with the mashed potato and place under a preheated grill until the mash has caramelised slightly. Serve immediately.