The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Combi Steam Oven. Instead of preparing the ingredients in individual saucepans prior to assembling the casserole everything can be cooked in the Steam Oven using the Steam Setting at the same time.

INGREDIENTS

1 - lb, firm white fish like wild Cod

½ -lb uncooked, shelled & de-veined shrimp     

3 - cups milk        

2 - bay leaves

1 - small onion, peeled & studded with 4 cloves (optional)  

4 - eggs        

2 - medium russet potatoes, peeled & cut into 1” cubes  cheese

Bechamel Sauce

6  - tablespoons, butter

3 - tablespoons, flour

Topping

¼ - cup grated Cheddar

PREPARATION

Begin by steaming the potatoes and eggs, in the Steam mode, then add the fish. Be sure to use a timer to keep track of the different cooking times.

Steaming the potatoes for mashed potatoes - 30 - 35 minutes

Steaming the eggs for hard boiled eggs - 20 minutes

Poaching the fish - 6 - 8 minutes

While the above ingredients are steaming, prepare a bechamel sauce on the cooktop.

When the fish is removed from the oven, set it aside to cool and make a Bechamel sauce with the warm milk. Then when the potatoes and eggs are ready you will layer the seafood into a casserole with the eggs and bechamel sauce and top with the mashed potatoes and a sprinkle of cheese. The casserole can then go back in the oven to heat through or cooled, refrigerated and baked the next day.

Place the fish and shrimp in a solid oven pan with the milk and bay leaves and onion, if using.

Place the eggs in a perforated pan or they can just rest on the oven rack.

Place the potatoes in a solid oven pan with ¼ cup of water and a pinch of salt.

Preheat the oven in the Steam Mode 100% Humidity, 212 °F.

Place the pans in the oven, set the timer for 6 minutes, remove the seafood and re-set the timer for 15 minutes. When the 15 minute timer elapses remove the eggs and place in cold water to cool. Reset the timer for another 10-15 minutes for the potatoes, they need to be very soft to mash.

Remove the seafood, place in a casserole pan, gently flake the fish and set the milk aside to cool.