Sambal Seafood Bisque Shepherd's Pie with Roti John Mash

Preheat oven to 200°C (400°F).

In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

While the potatoes are cooking, prepare the Sambal Seafood Bisque. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. The onions should be translucent and fragrant.

Add minced garlic and grated ginger to the pot and cook for another minute until fragrant. Be careful not to burn the garlic.

Stir in Sambal Oelek and tomato paste and cook for 2 minutes, allowing the flavors to meld. The aroma should be spicy and slightly sweet.

Pour in fish stock and coconut milk. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.

Add shrimp, squid, and mussels to the pot. Cook until the shrimp is pink and the mussels have opened, about 5-7 minutes. Discard any mussels that do not open. At this point, your bisque will be teeming with colorful seafood and a rich, spicy aroma.

Stir in calamansi juice, salt, and white pepper to taste. Adjust the seasoning as needed.

Mash the cooked potatoes with butter and milk until smooth and creamy. Stir in the Roti John crumbs until well combined. The mash should have a slightly coarse texture from the breadcrumbs.

Pour the Sambal Seafood Bisque into the baking dish. Top evenly with the Roti John mashed potato crust.

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the bisque is bubbling. The breadcrumbs will add a delightful crispy texture to the top.

Garnish with freshly chopped cilantro before serving. Let it cool slightly before serving.