Recipes created by the Culinary team at the Guinness Storehouse, to be recreated and enjoyed at home.


This recipe makes 8 portions








For the filling you will need:

  • 2 large white onions, diced
  • 3 large carrots, diced
  • 1 head of celery, chopped
  • 2 cloves of garlic, chopped
  • 100 ml of white wine
  • 200mls of Guinness Extra Stout
  • 2 litres of fish stock
  • 1 large leek, sliced into half barrels
  • 50g of dill, chopped
  • 50g of flat leaf parsley, chopped
  • Juice of 1 lemon
  • 50 grams of cornflour
  • 100 ml. of cream
  • 2kg of mixed seafood, large diced


For the mashed potato topping:

  • 5 kg. Potatoes
  • 100 g. butter
  • 100 ml. cream
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 cloves of garlic
  • Salt & pepper to taste




For the filling:


  1. Take a large pot and cover the base with cooking oil. Sweat the onion, carrot, celery and garlic until soft.
  2. Deglaze the pot with the white wine and Guinness, cook out for 2 minutes allowing the alcohol to evaporate.
  3. Add the fish stock and seafood mix, simmer until the fish is just cooked (about 12 mins). Add in the leeks, cream, dill, parsley and lemon juice.
  4. Add cornflour to thicken the sauce. Season with salt and pepper.



For the topping:


  1. Boil the potatoes, bay leaf, thyme, rosemary and garlic together in a pot until potatoes are tender. Once cooked, discard the herbs.
  2. Mash the potatoes until light and fluffy.
  3. In a separate pot heat the cream and butter, then mash into the potatoes. Season with salt and pepper to taste.