Scallops, Mushroom, Pea Pie With Colcannon Topping

"The Irish are known for their potatoes and cabbage recipes which can be bland. I add pepper flakes for a slick kick. Cooking the leeks and scallops in the milk help flavor the dish. Potatoes contain plentiful carbohydrates and some protein, calcium, and niacin. The potato topping is a mix of Colcannon and Champ or Poundies. Making this meal go father for your money."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 45mins


  • Colcannon

  • 6 ounces green cabbage, shredded
  • 2 tablespoons butter
  • 3 lbs potatoes, peeled and quartered
  • 1 leek, white part about 1 1/2 ounces rinsed well and sliced
  • 1 cup milk
  • 1 pinch ground nutmeg
  • salt & freshly ground black pepper
  • 2 tablespoons butter (melted to top the pie)
  • Scallop and Mushrooms

  • 1 lb sea scallops, quartered (10 scallops)
  • 1 bay leaf
  • 1 cup milk
  • 1 leek, white part about 3 ounces rinsed well 1 cup sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 garlic clove, minced
  • 1 pinch chili pepper flakes
  • 2 tablespoons Irish whiskey
  • 14 lb button mushroom, sliced
  • 1 cup frozen peas, defrosted and drained
  • salt and pepper
  • parsley, garnish


  • Calcannon:

  • In a medium pot bring the potatoes and water to cover to a boil and simmer until tender.
  • Meanwhile in a small pot simmer the cabbage, covered, with water 10-15 minutes. Drain, add butter to melt and set aside and keep warm.
  • Meanwhile in a small pot simmer the leeks, covered, in the milk for 10 minutes. Set aside and keep warm keep warm.
  • Drain the potatoes and mash them, using a potato ricer or masher, into.
  • a large bowl. Add the leeks with their milk, and the cooked cabbage.
  • Stir with a wooden spoon until fluffy. Season with nutmeg, salt, and pepper.
  • Scallops and Mushrooms:

  • Simmer the scallops, bay leaf, leeks and salt and pepper to taste in milk for.
  • 5 minutes.
  • Strain the milk, discard bay leaf and reserve leeks.
  • Melt the butter add flour, stir well. Gradually add heated cream, garlic, pepper flakes and whiskey. Cook for 5 minutes.
  • Add mushrooms, peas, scallop, and leeks.
  • Butter a deep pie pan or a casserole pan.
  • Pour the scallop mixture in pan.
  • Mound potatoes on the fish and top with melted butter.
  • Place a a sheet pan and bake to warm and brown top lightly. About 20-30 minutes.
  • Garnish with parsley.
  • Yield: Makes 6 servings.

Questions & Replies

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  1. ellie_
    This is a very labor intensive and uses lots of pans/bowls for a good but average dish. If I make this again, I will try to find some shortcuts to make it a little less labor intensive. Thanks for sharing!



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