A twist on Irish Seafood Pie. I have replaced the traditional dairy and flour-based sauce with coconut milk and arrowroot starch. Secondly, I have replaced the traditional white mashed potato topping with purple sweet potatoes. The traditional topping, which is usually made with cream and dairy and topped with mashed potatoes. Lastly the white fish usually present in this recipe has been replaced by the amazing langastino lobsters. If you are not able to find, replace with cocktail shrimp (cooked). When this was done cooking my husband and I weren’t so sure about the purple topping. That quickly changed after taking our first bite!
Equipment:
- ¼ sheet rimmed baking sheet
- Foil
- Dutch oven
Ingredients:
For the sweet potatoes:
- 2 lb. purple sweet potatoes (you can replace with white or orange sweet potatoes)
- 1 teaspoon dried tarragon
- ½ cup coconut milk
- 1 cup water
For the Base:
- 1 lb carrots cut into rounds
- 1 lb green beans
- 1 cup coconut milk
- 2 cup fish broth (or vegetable broth)
- ¼ cup arrow root starch
- 1.5 lb cooked langastino lobsters
- 1/2 teaspoon dried nutmeg
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon Carraway seed
Instructions:
- Prepare the sweet potatoes
- Preheat oven Roast 425 F
- Line baking sheet with foil
- Place sweet potatoes on baking sheet and cover with foil
- Roast sweet potatoes for 45-60 minutes until fork tender
- After cooking, add to high speed blender
- Add 1 cup water and ½ coconut milk and puree until smooth
- Set aside
- Change oven to Bake 425F
Prepare the base:
- In a large Dutch Oven add 1 tsp olive oil and heat on medium
- Add carrots and sauté for 5 minutes until slightly fork tender
- Add green beans and sauté for 5 minutes or until both carrots and green beans are fully fork tender
- Add remaining spices
- Stir evenly
- Add lobster and stir for one minute
- Add coconut milk, broth and bring to a boil
- Once boiling reduce heat to simmer and add arrowroot starch and stir continuously until thickens (about 2-3 minutes)
- Remove from heat
- Top with potato puree
- Bake uncovered for 35-45 minutes (until potatoes have a golden crust on top)