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.”
1hr 20mins

Ingredients Nutrition


  1. Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes.
  2. Strain, reduce the liquid cooking for 5 more minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 3?18/11 I made it this yer topped with Recipe #367251.
  9. I also did add scallions and green peas.

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