Seafood Pie with Champ Crust and Spring GreensSeafood Pie with Champ Crust and Spring Greens
Seafood Pie with Champ Crust and Spring Greens
Seafood Pie with Champ Crust and Spring Greens
Seafood Pie with Champ Crust and Spring Greens is a hearty and flavorful dish featuring a creamy seafood filling encased in a buttery mashed potato crust, infused with scallions (champ). Served with fresh, vibrant spring greens, this dish offers a perfect balance of comfort and freshness.
Gareth Mullins
Gareth Mullins
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Recipe - Kells - O'Brien's
A seafood pie topped with mash potatoes in a dish, with green beans to the side in another dish
Seafood Pie with Champ Crust and Spring Greens
Prep Time30 Minutes
Servings6
Cook Time60 Minutes
Ingredients
300g cod
300g salmon
200g SuperValu Signature Tastes prawns (peeled and deveined)
½ glass white wine
Splash of olive oil
2 leeks, washed and diced
40g flour
40g butter
500ml milk, brought to a simmer
100ml cream
Salt and pepper, to taste
Directions

Ingredients

  • 300g cod
  • 300g salmon
  • 200g SuperValu Signature Tastes prawns (peeled and deveined)
  • ½ glass white wine
  • Splash of olive oil

For the Sauce:

  • 2 leeks, washed and diced
  • 40g flour
  • 40g butter
  • 500ml milk, brought to a simmer
  • 100ml cream
  • Salt and pepper, to taste

For the Champ Mashed Potatoes:

  • 600g SuperValu Wexford Rooster potatoes
  • 1 bunch spring onions
  • 100g butter
  • 100ml cream
  • Salt and pepper, to taste
  • For the Garnish:
  • 1 bunch asparagus
  • 400g frozen garden peas
  • Olive oil, for drizzling
  • Salt, to taste

Method

  1. Preheat the oven to 160°C.
  2. Dice the cod and salmon into large, even chunks.
  3. Place the diced fish on a baking tray, drizzle with a little olive oil, and splash over the white wine. Cover with foil and bake for 5 minutes.
  4. Remove the foil, add the prawns, cover again, and bake for another 3 minutes.
  5. Remove the tray from the oven, set the steamed fish aside, and reserve the juice from the tray to add to the sauce later.
  6. In a pot over medium heat, melt the butter. Add the leeks and sauté for 3-4 minutes, until soft.
  7. Stir in the flour and cook for 1 minute to create a roux. Gradually add the warmed milk, stirring constantly with a wooden spoon to prevent lumps from forming.
  8. Add the reserved fish juices and cream. Season the sauce with salt and pepper to taste, and let it simmer gently for 5 minutes. Set the sauce aside and allow it to cool slightly.
  9. Bring the potatoes to a simmer in a pot of water and cook until tender. Drain and return them to the pot. Place the pot back on the heat for 2 minutes to ensure all the water has evaporated.
  10. Mash the potatoes until smooth and lump-free.
  11. In a separate pan, sauté the spring onions in butter until soft, then add the cream. Season with salt and pepper. Fold the creamy spring onion mixture into the mashed potatoes.
  12. Add the cooled, steamed fish to the cooled leek cream sauce.
  13. Transfer the fish and sauce mixture to a casserole dish and top with the champ mashed potatoes. Pipe the mashed potatoes onto the pie for a decorative finish.
  14. Bring a pot of salted water to a boil and cook the asparagus and frozen garden peas. Once cooked, strain the vegetables and toss them with a drizzle of olive oil and a sprinkle of salt.
  15. Place the casserole dish in the oven and bake for 30 minutes at 170°C, or until golden brown and piping hot. Serve the pie with the green vegetables on the side.
30 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
300g cod
Loose Cod Fillets (1 kg)
Loose Cod Fillets (1 kg)
€25.99/kg€25.99/kg
300g salmon
SuperValu Signature Tastes Salmon Darnes  (240 g)
SuperValu Signature Tastes Salmon Darnes  (240 g)
2 for €12
€6.99€29.13/kg
200g SuperValu Signature Tastes prawns (peeled and deveined)
SuperValu Signature Tastes Large King Uncooked Prawns (250 g)
SuperValu Signature Tastes Large King Uncooked Prawns (250 g)
2 for €12
€6.99€27.96/kg
½ glass white wine
Casillero Del Diablo Sauvignon Blanc (18.7 cl)
Age restricted item
Casillero Del Diablo Sauvignon Blanc (18.7 cl)
Only €2.50
€2.50 was €3.30€10.04/75cl was €13.25/75cl
was €13.25/75cl
Splash of olive oil
SuperValu Olive Oil (500 ml)
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
2 leeks, washed and diced
SuperValu Leeks (350 g)
SuperValu Leeks (350 g)
€1.79€5.11/kg
40g flour
SuperValu Plain Flour (2 kg)
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
40g butter
SuperValu Irish Creamery Butter (227 g)
SuperValu Irish Creamery Butter (227 g)
€2.29€10.09/kg
500ml milk, brought to a simmer
SuperValu Fresh Irish Milk (1 L)
SuperValu Fresh Irish Milk (1 L)
€1.25€1.25/l
100ml cream
SuperValu Fresh Cream (250 ml)
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
Salt and pepper, to taste
Not Available

Recipe

Ingredients

  • 300g cod
  • 300g salmon
  • 200g SuperValu Signature Tastes prawns (peeled and deveined)
  • ½ glass white wine
  • Splash of olive oil

For the Sauce:

  • 2 leeks, washed and diced
  • 40g flour
  • 40g butter
  • 500ml milk, brought to a simmer
  • 100ml cream
  • Salt and pepper, to taste

For the Champ Mashed Potatoes:

  • 600g SuperValu Wexford Rooster potatoes
  • 1 bunch spring onions
  • 100g butter
  • 100ml cream
  • Salt and pepper, to taste
  • For the Garnish:
  • 1 bunch asparagus
  • 400g frozen garden peas
  • Olive oil, for drizzling
  • Salt, to taste

Method

  1. Preheat the oven to 160°C.
  2. Dice the cod and salmon into large, even chunks.
  3. Place the diced fish on a baking tray, drizzle with a little olive oil, and splash over the white wine. Cover with foil and bake for 5 minutes.
  4. Remove the foil, add the prawns, cover again, and bake for another 3 minutes.
  5. Remove the tray from the oven, set the steamed fish aside, and reserve the juice from the tray to add to the sauce later.
  6. In a pot over medium heat, melt the butter. Add the leeks and sauté for 3-4 minutes, until soft.
  7. Stir in the flour and cook for 1 minute to create a roux. Gradually add the warmed milk, stirring constantly with a wooden spoon to prevent lumps from forming.
  8. Add the reserved fish juices and cream. Season the sauce with salt and pepper to taste, and let it simmer gently for 5 minutes. Set the sauce aside and allow it to cool slightly.
  9. Bring the potatoes to a simmer in a pot of water and cook until tender. Drain and return them to the pot. Place the pot back on the heat for 2 minutes to ensure all the water has evaporated.
  10. Mash the potatoes until smooth and lump-free.
  11. In a separate pan, sauté the spring onions in butter until soft, then add the cream. Season with salt and pepper. Fold the creamy spring onion mixture into the mashed potatoes.
  12. Add the cooled, steamed fish to the cooled leek cream sauce.
  13. Transfer the fish and sauce mixture to a casserole dish and top with the champ mashed potatoes. Pipe the mashed potatoes onto the pie for a decorative finish.
  14. Bring a pot of salted water to a boil and cook the asparagus and frozen garden peas. Once cooked, strain the vegetables and toss them with a drizzle of olive oil and a sprinkle of salt.
  15. Place the casserole dish in the oven and bake for 30 minutes at 170°C, or until golden brown and piping hot. Serve the pie with the green vegetables on the side.