Zack’s Donegal Seafood Pie

Recipe by Zack Gallagher,
A family favorite, this seafood pie is absolutely delicious! Go on give it a try
  • Difficulty: Medium
  • Category:
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
    First make a simple Roux.
  • 1 Mix 5 tablespoons of flour and 3 tablespoons of rapeseed or olive oil together in a cup with a spoon into a thick paste. Add a little more flour or oil to get the right consistency. (This Roux mix will last in the fridge for 2 weeks)
  • recipe
  • 500 ml milk or cream
  • 1 chicken or fish stock cube
  • 1 tsp butter
  • 1 white pepper
  • 100 g roughly chopped Carrot, Celery and Onion
  • 500 g Mixed diced raw fish (salmon, smoked haddock, cod, hake, mussels, prawns, anything you like!)
  • 1 dash Splash of white wine
  • 1 Cooked Mashed Potato
  • 200 g Donegal Farmhouse Kilard Cheddar Cheese
  • 1 Serving dish at least 2" deep
  1. Heat the milk, with the stock cube, chopped Carrot, Celery and Onion, in a pot, but do not let it boil. When you see the wee bubbles around the edge of the pan, whisk in a little roux and watch it thicken in front of you! After 10 seconds or so add more roux if you need it, to bring it to a thick white sauce consistency. If you make it too thick simply add a little more milk to thin it out.
  2. At this stage, you can add a splash of white wine, or parsley, or tarragon to make your own sauce extra special! Season lightly with white pepper, add the butter and let the sauce cook out on a very low heat for 1 minute.
  3. Add diced raw fish to the sauce and stir everything together.
  4. Pour the mix into a baking dish and gently top it with mashed potato and the grated Kilard Cheddar Cheese. Pop into a pre-heated oven at 170*C for approximately 15 minutes until the fish is cooked and the cheese is melted and golden.