© J Sainsbury plc 2020
Scallop and mushroom pie
Scallops and mushrooms work beautifully together in this pie, and the addition of sherry gives it a lovely warming flavour
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Ready in 1 hour 5 minutes
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Cooking time 45 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 1 kg Maris Piper potatoes, peeled and roughly chopped
- 200 ml semi-skimmed milk
- 75 g slightly salted butter, plus extra for greasing
- 150 g button mushrooms, sliced
- 6 spring onions, sliced
- 1 bay leaf
- 1 tbsp plain flour
- 4 tbsp medium sherry
- 500 g shelled scallops, defrosted if frozen, large ones halved across the grain
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Use a little butter to grease 4 x 500ml ovenproof dishes.
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2
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.
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3
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 1 minute.
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4
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 3 minutes. Remove from the heat, take out the bay leaf and spoon into the dishes.
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5
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.
