Seafood Pie - In An Instant Pot

I have found and love seafood meals when they are combined in a mashed potato casserole. You can steam - poach everything in a snap. The potatoes take 6 minutes, the seafood takes 2 minutes and then you just combine and bake for 20 minutes.

Peel and cube 3 potatoes and add 1 cup salted water and a bay leaf into the bottom of the Instant Pot and seal lid. Pressure cook for 6 minutes, quick release the steam. Next, it is time to add the fish of your choice to steam in a small steamer basket approved for use in a pressure cooker. Put the basket inside with the potatoes still on the bottom. I added cod, shrimp, and asparagus this time, as the video shows, but previously have done salmon as well. Pressure cook for 2 additional minutes, natural release 2 minutes.

Remove and strain the potatoes, keeping the water for the roux. Mash the potatoes with butter and milk to your preferred texture.

Now make the roux in the pot turning the pot to the saute function. Use the butter, flour and fish-potato water and whipping cream.

Then assemble the pie. Put the steamed fish in the bottom of a casserole dish.

Pour the thick roux over the fish. Take the mashed potatoes and place over the top of the roux and make sure to not have any exposed fish-roux on the edge. Bury it in mashed potato. The roux will bubble over so put it on a sheet pan. Bake for 20-40 minutes, until the potato topping is brown and the sauce can be seen bubbling somewhere on the edge or middle.

Serve with a dollop of butter and a sprinkle of parsley on top and faint...

If I had a restaurant this meal would be front and center. Got company coming who like fish? Make this.

I eat on a side plate for portion control but freely admit to taking a second helping of both pie and wine.

Ingredients (2 happy people portions):

1 haddock fillet - or one cod fillet
1 4 ounce salmon filet
5 precooked shrimp - I used frozen
3 medium potatoes, peeled and cubed
A few asparagus spears

4 tablespoons butter -for the roux
4 tablespoons flour - for the roux
1/2 cup cream - for the roux
1/2 - 3/4 cup water ( potato broth )

1-3 tablespoons butter for the potatoes
1-3 tablespoons milk for the potatoes

Salt and pepper to taste

Method: Described above!


~ Hugs from Mum