Best 5 Halibut Pot Pie With Mashed Potato Crust Recipes

HALIBUT POT PIE WITH MASHED POTATO CRUST

Steps:

• Preheat broiler. Melt butter in a large saucepan over medium heat. Add fennel and shallots and cook until they're tender (about 8 minutes).Sprinkle with flour, salt and pepper. Saute 2 minutes.
• Add broth and bring to a boil, stirring often. Add fish and spinach. Cover, and simmer over medium heat until fish is nearly cooked, about 4 minutes.
• Transfer fish mixture to an 11x7x2 inch baking dish. Spoon mashed potatoes over, covering fish mixture completely.
• Place under broiler about 4 minutes, until filling bubbles at edges and potatoes are browned in spots.

POTATO-CRUSTED HALIBUT

Steps:

• In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
• Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
• To cook the fish:
• Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
• This will make a fish lover out of anyone!

VEGETABLE POT PIE / PIES WITH MASHED POTATO CRUST

Steps:

• In a 3 qt saucepan over medium heat, heat the olive oil, and in it cook the potatoes, carrots, mushrooms, green beans, and celery until tender, stirring occasionally.
• Mix the flour and milk in a measuring cup.
• Stir into the saucepan along with the chicken broth, salt, tarragon, and pepper.
• Bring to a boil over high heat.
• Reduce the heat to low; cover and simmer 15 minutes or until the vegetables are tender.
• Spoon the vegetable mixture into four 2 cup aluminum pie plates or other ovenproof casseroles or containers.
• Preheat the oven to 425°F.
• In a medium bowl, combine the mashed potatoes, butter, egg, and parsley.
• Top each container with some of the potato mixture, spreading it evenly to cover the surface.
• Bake 20-25 minutes or until the tops are golden.

MASHED POTATO CRUST PIE

Steps:

• In a skillet, brown ground beef and onion, drain well. Stir in soups, beans and mushroom. Simmer until heated through. Meanwhile, combine hot mashed potatoes, egg, salt and pepper; mix well. Spread into the bottom and up the sides of a greased 13-in.x9-in.x2-in. baking dish or two greased 9-in. pie plates. Spoon ground beef into the potato crust. Bake at 350 degrees for 45-50 minutes or until lightly browned. Remove from oven; sprinkle with french-fried onions and cheese. Return to oven for 5 minutes or until cheese is melted.
• Note: If freezing don't include cheddar cheese or french-fried onions prior to freezing.

BEEF POT PIE WITH MASHED POTATO CRUST

Steps:

• Heat oven to 325ºF. Have a shallow 3 quart baking dish ready.
• Coat meat with flour, shaking off excess. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon.
• Add carrots and onions to dish. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil.
• Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.).
• To serve: (If made ahead, reheat stew, covered, in 375ºF oven 40 to 45 minutes until hot and bubbling). Increase oven temperature to 425ºF. Spoon mashed potatoes on stew and sprinkle with parmesan cheese. Bake 10 to 15 minutes longer until edges of potatoes are golden brown.