CHEF JOHN'S FISHERMAN'S PIE
Steps:
- Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
- Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
- Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
- Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
- Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
- Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
- Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 29.3 g, Cholesterol 108.7 mg, Fat 18.5 g, Fiber 3.9 g, Protein 34.8 g, SaturatedFat 10.3 g, Sodium 280.3 mg, Sugar 6 g
IRISH CHAMP (MASHED POTATOES)
One of the favorite Irish ways to serve potatoes. For a change try adding any of these:Leeks, nettles, peas, or brown crispy onions. Instead of the green onions I added frozen peas after mashing the potatoes with the hot milk and then kept the potatoes hot Looked and tasted great
Provided by Bergy
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop the green onions (white& green tops) and mix with the cold milk.
- bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
- Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
- Beat in some of the butter.
- Season with salt& pepper.
- Put a knob of butter on top& serve.
- You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).
IRISH SHEPHERD'S PIE
This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g
SEA SCALLOP AND COD PIE TOPPED WITH MASHED POTATOES
A wonderful comforting Irish dish. This is good for those of you that are fasting not eating red meat during lent. Try it with shrimp in place of scallops.I made this again using bay scallops because that's all the store had and I enjoy the sea scallops so much more.
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes.
- Strain, reduce the liquid cooking for 5 more minutes.
- Heat 2 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.
- Season with salt and white pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry and finally the scallops and fish.
- When hot, transfer to an oiled 2 quart ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.
- Dot with the remaining butter sprinkle with paprika and bake in a moderate oven, 350°F, for 20-30 minutes, or until the top is turning brown.
- 04/29/04- I made this again adding 2 sliced scallions and 1/4 cup green peas to the fish just before topping with potatoes.And used vermouth because I ran out of sherry.
- 3?18/11 I made it this yer topped with Recipe #367251.
- I also did add scallions and green peas.
Nutrition Facts : Calories 293.9, Fat 10.4, SaturatedFat 6, Cholesterol 71.8, Sodium 942.7, Carbohydrate 29.1, Fiber 2.3, Sugar 2.6, Protein 19.3
IRISH COD PIE TOPPED WITH MASHED POTATOES
A Hearty Seafood, Irish Dish. Comfort food. An good, easy one dish meal.Try garlic mashed potatoes or my Mashed potatoes and cauliflower with roasted garlic I make this so to disguise cauliflower. recipe #47281
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cod fillets in the bottom of a 8x8x2 buttered oven dish.Place dish on a cookie sheet pan because there will be sauce that escapes and runs down the outside of the casserole dish.
- Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish.
- Top with mashed potatoes sprinkle grated cheese over them and dot with butter.
- Bake in a hot oven (450 F) for 25-30 minutes, until the potatoes are golden brown.
- Optional -- I just made this again and put in 2 sliced scallions into the cheese sauce after it was cooked{step #2}.Garnish with scallions.
- Optional -- 1/2- 1 cup peeled and deviened Shrimp added unto the fish gives some added flavor as well!
Nutrition Facts : Calories 544, Fat 26.2, SaturatedFat 15.9, Cholesterol 135.9, Sodium 910.8, Carbohydrate 37.8, Fiber 2.4, Sugar 2.1, Protein 38.3
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