Recipe: Scallop and mushroom pie
To celebrate the launch of the Cook Britain recipe book, we have five fabulous Northern Ireland favourites for you to try at home.
Scallops and mushrooms work beautifully together in this pie, and the addition of sherry gives it a lovely warming flavour
What you'll need
1kg Maris Piper potatoes, peeled and roughly chopped
200ml semi-skimmed milk
75g slightly salted butter, plus extra for |greasing
150g button mushrooms, sliced
6 spring onions, sliced
1 bay leaf
1 tbsp plain flour
4 tbsp medium sherry
500g shelled scallops, defrosted if frozen, large ones halved across the grain
Preheat the oven to 200°C/400°F/gas 6. Use a little butter to grease 4 x 500ml ovenproof dishes. Place the potatoes in a pan of cold water. Bring to the boil, then simmer for 10–15 minutes, until tender. Drain and mash with 25ml milk and 25g butter until smooth and creamy.
Meanwhile, melt 30g butter in a large pan, then add the mushrooms, spring onions and bay leaf, and fry until soft and golden. Stir in the flour and cook for one minute.
Pour in the sherry, then gradually add the remaining 175ml milk, stirring until smooth. Season with salt and freshly ground black pepper. Add the scallops and cook for three minutes. Remove from the heat, take out the bay leaf and spoon into the dishes.
Top the scallop mixture with the mashed potato and rough-up the surface with a fork. Dot with the remaining 20g butter and sprinkle with freshly ground black pepper.
Place on a baking tray and cook for 30 minutes, until golden.