Go Back Email Link
–+ servings
Baked seafood pot pie in an individual white ramekin.
Print Recipe Add to Collection
No ratings yet

Individual Seafood Pot Pie (Irish Fisherman's pie)

A cozy Irish Fisherman's Pie-inspired seafood pot pie made with tender chunks of white fish and shrimp in a creamy leek, spinach, and carrot sauce, topped with fluffy dill mashed potatoes and baked in individual ramekins. Perfectly portioned for a comforting dinner for two.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 2 servings
Author: Pam Werley

Ingredients

Filling

  • 2 tablespoons butter
  • ½ onion finely chopped
  • 1 small carrot finely diced
  • 1 small leek trimmed, washed, and thinly sliced
  • ½ cup heavy cream
  • ½ teaspoon Dijon mustard
  • ½ teaspoon soy sauce
  • Juice of ½ lemon
  • 8 ounces fresh baby spinach leaves
  • Salt and pepper
  • ½ pound white fish cod or haddock, cut into ½-inch chunks
  • 4 ounces raw shrimp peeled and deveined

Topping

  • 1 quantity Perfect mashed potatoes see perfect Irish mashed potatoes section for ingredients, measurements and instructions.
  • ½ tablespoon chopped dill
  • ¼ teaspoon grated lemon zest
US Customary - Metric

Instructions

  • Preheat oven to 375°F.
  • Melt butter in a large heavy bottom skillet over low heat. Add onion, carrot, and leek with a good pinch of salt. Cook, stirring once or twice until soft, about 10 minutes.
  • Stir in cream, mustard, soy sauce, and lemon juice. Add spinach in batches and cook until bright green and tender, about 2-3 minutes. Taste and adjust seasoning with salt and pepper.
  • Divide fish and shrimp between two ovenproof ramekins. Spoon vegetable cream mixture over top.
  • Stir some dill and lemon zest into mashed potatoes. Spread evenly over vegetable filling. For a crispy Irish mash topping run a fork over the mash.
  • Place ramekins on a baking sheet. Bake 30 minutes until golden and bubbling. Broil briefly for extra browning if desired. Serve hot.

Notes

To make Irish Mash Topping read the section above.

Make-Ahead Tip:

Assemble the individual seafood pot pies completely, then cover tightly with plastic wrap and refrigerate (you can make them in the morning for dinner that night). When ready to bake, remove the plastic wrap and place the ramekins on a baking sheet. Because they’re going into the oven cold, add about 10 extra minutes to the baking time, baking until the tops are golden and the filling is hot and bubbling.