Though fish may not immediately pop to mind when naming hearty and warm winter fare, it could and it should. Seafood pie, fish pie, and cod cobbler are different names for essentially the same Irish dish. All are close relatives to the familiar shepherds’ pie. Of course, along with moors and pasturelands, a ribbon of nearly 2,000 of miles of rugged coast rims the Emerald Isle. Centuries-old fisherman and mariners pulled seafood into yawls, nobbies, curraches, and hookers. The bounty of their nets has been as essential to Irish cuisine as roots, tubers, cabbage, beef, lamb, and bread. The cool and rainy seaside climate has also had a strong influence on Irish cuisine, leading to dishes that are warm, rich, and nourishing.