If I have puff pastry in the freezer I often top my Seafood Pot Pie with it, but if I don't or a request is made for the mashed potato topping I'm okay with that. Either way the pie is the star and the topping is the co-star of this wonderful dish.
1Preheat oven to 350°. Place 4 individual baking dishes on a rimmed baking sheet, and set aside.
2Place the cod in a baking dish with the milk and chopped leeks. Cover the dish tightly with foil, and bake for 15 minutes. With a slotted spoon, remove the fish and leeks to a bowl, and reserve the milk. When the fish has cooled for a few minutes, break it into chunks.
3In a sauce pan, melt the butter over low heat. When it bubbles, stir in the flour with a wooden spoon, and cook for 2 minutes. Slowly add the reserved milk, and cook, stirring frequently, until the mixture thickens to the consistency of gravy. Add the fish and leeks, shrimp and scallops, peas, mushrooms, parsley, lemon juice, sherry,cheese, salt and pepper, and cook for 4-5 minutes until the shrimp are just cooked (not overcooked). Divide the mixture among the four prepared dishes.
4MASHED POTATO TOPPING:
Divide the mashed potatoes equally among the four dishes. To make a fancy topping, thin the potatoes with enough additional milk so you can pipe them through a pastry bag fitted with a star tip.
Bake for 30 minutes until the tops are starting to brown and you can see the filling bubbling a bit along the edges of the baking dishes.
5PUFFED PASTRY TOPPING:
1 sheet frozen puff pastry, cut into four squares
1 egg, beaten with
1 tablespoon water
Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
Bake for about 25 minutes, or until pastry is puffed and golden brown. Let rest at least 5 minutes before serving.