Irish Seafood Pie Recipes

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
• Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
• Remove lamb mixture from heat and stir in peas and carrots until combined.
• Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
• Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
• Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
• Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
• Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
• Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Steps:

• Combine the flour, cornmeal and 1/4 teaspoon salt in a food processor and pulse to blend. Cut 6 tablespoons of the butter in 1/2-inch bits, scatter them over the flour mixture, and pulse until the mixture is uniformly crumbly. Sprinkle the water over this mixture, and pulse again, about 25 to 30 times, until a ball of dough forms. Shape it into a flat disk, wrap it in plastic and refrigerate 2 hours.
• Place the wine in a saucepan, bring to a boil and add the mussels. Cover and steam 5 to 8 minutes, until they open. Remove the mussels from the pan, reserving the liquid. Shuck the mussels into a bowl. Mix with the monkfish, and refrigerate.
• Bring a saucepan of water to a boil, add the parsnips and blanch for 4 minutes. Drain.
• Heat the remaining butter in a heavy skillet. Add the onion, carrots and celery, and cook over medium heat until nicely browned, about 20 minutes. Add the reserved liquid from the mussels, the parsnips and apricots. Place 1/2 cup of this mixture in a food processor, and puree it; then, return it to the skillet. Stir in the mussels and fish, and season with salt and pepper.
• Divide this mixture among 4 small souffle dishes, each about 12 ounces, or place the mixture in a 6-cup souffle dish or baking dish.
• Preheat oven to 400 degrees.
• Roll out the dough, and cut 5-inch circles if using individual dishes, or roll it to cover a single baking dish. Moisten the edges and place it over the fish, pressing the moistened edges down on the edge of the dish to seal. Cut a couple of slits in the top, brush with the milk and bake about 20 minutes, until lightly browned.

Steps:

• FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
• PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
• Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.
• Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.
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