Scallops Mushroom Pea Pie with Colcannon Topping
Indulge in the comforting flavors of this Scallops Mushroom Pea Pie with Colcannon Topping—a culinary masterpiece that beautifully marries a creamy seafood filling with a traditional Irish twist. Succulent scallops are paired with earthy mushrooms and sweet baby peas, all enveloped in a luxurious thyme-infused cream sauce. The topping is a hearty colcannon, a classic Irish mash of velvety potatoes, tender green cabbage, and scallions, offering a buttery yet slightly crispy finish after baking. Perfect for any dinner occasion, this rich and satisfying pie comes together in under 90 minutes and serves as a stunning centerpiece for seafood lovers.
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Recipe Information
Ingredients
- 500 grams scallops
- 150 grams baby peas
- 200 grams mushrooms (e.g., cremini or button)
- 60 grams unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 300 milliliters vegetable stock
- 150 milliliters heavy cream
- 2 units garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 800 grams potatoes, peeled and diced
- 200 grams green cabbage, finely shredded
- 100 milliliters milk
- 2 units scallions, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Heat 1 tablespoon of olive oil and 30 grams of butter in a large pan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add the mushrooms and cook until they release their moisture, about 5-7 minutes. Stir in the thyme, season with salt and black pepper, and set aside.
Using the same pan, melt the remaining 30 grams of butter. Stir in the flour to form a roux and cook for 2 minutes, stirring constantly.
Gradually whisk in the vegetable stock and heavy cream. Cook for 5 minutes until thickened. Adjust seasoning to taste.
Add the scallops, peas, and sautéed mushrooms to the sauce. Stir to combine and let cook for 2 minutes to ensure everything is evenly coated. Pour the mixture into a 9-inch (23 cm) pie dish.
To prepare the colcannon topping, boil the diced potatoes in salted water for 15-20 minutes, or until fork-tender.
In a separate pan, heat 1 tablespoon of olive oil. Add the shredded cabbage and scallions. Cook for 5-7 minutes until softened.
Drain the potatoes and mash them with the milk and a pinch of salt. Fold in the cooked cabbage and scallions to create the colcannon.
Spread the colcannon evenly over the scallop mixture in the pie dish, creating a smooth layer. Use a fork to create ridges for added texture.
Bake the pie in the preheated oven for 25 minutes, or until the topping is golden and slightly crisp.
Garnish with chopped fresh parsley before serving. Enjoy your Scallops Mushroom Pea Pie with Colcannon Topping!
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.9 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
