A delightful twist on the classic fish pie, this recipe combines creamy seafood filling with a golden mashed potato topping.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect golden topping.
Place the cod and shrimp in a baking dish, season with salt and pepper, and bake for 10 minutes.
Baking the seafood slightly before mixing ensures it stays tender.
In a saucepan, melt the butter, stir in the flour, and cook for 1 minute. Gradually add the milk, stirring constantly, until thickened.
Stirring constantly prevents lumps in the sauce.
Add the leeks, peas, parsley, and lemon juice to the sauce. Mix in the baked seafood gently.
Mix gently to keep the seafood pieces intact.
Boil the potatoes until tender, then mash with butter, cream, and nutmeg. Season to taste.
Warm the cream before adding for smoother mashed potatoes.
Spread the seafood filling in a baking dish and top with the mashed potatoes.
Use a fork to create ridges on the mashed potatoes for a crispy texture.
Bake in the oven for 25-30 minutes until the top is golden and the filling is bubbling.
Place the dish on a baking sheet to catch any drips.
Let the pie cool for 5 minutes before serving. Enjoy!
Cooling slightly helps the filling set for easier serving.
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