Seafood Pie Recipe

Mixed seafood: A combination of shrimp, fish, and scallops that provides a variety of textures and flavors.

Milk: Used to create a creamy sauce base for the seafood.

Butter: Adds richness to the sauce and helps in making the roux.

Flour: Combined with butter to form a roux, which thickens the sauce.

Grated cheese: Melts on top of the pie, adding a deliciously golden crust.

Mashed potatoes: Forms the top layer of the pie, providing a comforting and hearty finish.

Salt and pepper: Essential seasonings to enhance the overall flavor of the dish.

When making the roux, ensure you cook the flour and butter mixture for at least 2 minutes to eliminate any raw flour taste. Stir continuously to avoid lumps and achieve a smooth, velvety texture for your sauce.

• mixed seafood - Substitute with chicken breast: If you prefer a non-seafood option, diced chicken breast can provide a similar protein content and texture.

• milk - Substitute with unsweetened almond milk: For a dairy-free alternative, unsweetened almond milk can be used to maintain the creamy texture without the lactose.

• butter - Substitute with olive oil: Olive oil can be used as a healthier fat option and will still provide a rich flavor.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, especially for those who are gluten-free.

• grated cheese - Substitute with nutritional yeast: Nutritional yeast can provide a cheesy flavor and is a great option for those who are vegan or lactose intolerant.

• mashed potatoes - Substitute with cauliflower mash: Cauliflower mash is a lower-carb alternative to mashed potatoes and can provide a similar texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of regular black pepper.

• Allow the seafood pie to cool completely at room temperature before storing. This prevents condensation, which can make the mashed potatoes soggy.

• Transfer the pie to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. This helps maintain the freshness and prevents the seafood from absorbing other odors in the fridge.

• Store the seafood pie in the refrigerator for up to 2-3 days. For longer storage, freezing is recommended.

• To freeze, first, ensure the pie is completely cooled. Then, wrap the entire pie or individual portions tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped pie with the date and contents. This is especially helpful if you have multiple items in your freezer.

• Place the wrapped pie in a freezer-safe bag or container for extra protection. This step is optional but can provide an additional barrier against freezer burn.

• Freeze the seafood pie for up to 2-3 months. For best results, consume within this timeframe to enjoy the optimal flavor and texture.

• When ready to enjoy, thaw the pie in the refrigerator overnight. This slow thawing process helps maintain the integrity of the seafood and mashed potatoes.

• Reheat the thawed pie in a preheated oven at 180°c (350°f) for about 20-25 minutes or until heated through and the top is golden brown. If reheating from frozen, it may take an additional 10-15 minutes.

• For a quicker option, you can reheat individual portions in the microwave. Place the portion on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power in 1-2 minute intervals until hot.

• Preheat your oven to 180°C (350°F). Place the seafood pie in an oven-safe dish, cover with aluminum foil to prevent drying out, and heat for about 20-25 minutes until warmed through.

• For a quicker method, use the microwave. Place a portion of the seafood pie on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap with a small vent, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a crispier top, use a combination of microwave and oven. Start by microwaving the seafood pie for 2-3 minutes to warm it up, then transfer to a preheated oven at 180°C (350°F) for an additional 10 minutes to achieve a golden-brown finish.

• For stovetop reheating, place the seafood pie in a non-stick skillet over medium-low heat. Cover with a lid and heat for about 10-15 minutes, stirring occasionally to prevent sticking and ensure even heating.

• Oven: Used to bake the seafood pie at a consistent temperature of 180°C (350°F).

• Saucepan: Essential for melting butter, making the roux, and cooking the seafood in the sauce.

• Whisk: Helps in stirring the flour into the melted butter to make a smooth roux and in gradually adding the milk to avoid lumps.

• Wooden spoon: Useful for stirring the seafood into the sauce and ensuring even cooking.

• Baking dish: The vessel where the seafood mixture is poured and topped with mashed potatoes and cheese before baking.

• Measuring cups: Necessary for accurately measuring the milk, butter, and flour.

• Grater: Used to grate the cheese that will be sprinkled on top of the mashed potatoes.

• Potato masher: Handy for mashing the potatoes to a smooth consistency before topping the pie.

• Mixing bowl: Useful for mixing the mashed potatoes with any additional ingredients before topping the pie.

• Spatula: Helps in spreading the mashed potatoes evenly over the seafood mixture in the baking dish.

Pre-cook the seafood: Use pre-cooked shrimp, fish, and scallops to reduce cooking time.

Use instant mashed potatoes: Opt for instant mashed potatoes to save time on peeling, boiling, and mashing.

Grated cheese: Buy pre-grated cheese to avoid the extra step of grating.

Make the roux ahead: Prepare the roux in advance and store it in the fridge for quick use.

One-pot cooking: Cook the seafood directly in the saucepan to minimize dishwashing.