Best Halibut Pot Pie With Mashed Potato Crust Recipes

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HALIBUT POT PIE WITH MASHED POTATO CRUST



Halibut Pot Pie With Mashed Potato Crust image

This is from bon appetit magazine. I'm sure you could substitute any firm white fish for the halibut. It's best to warm the mashed potatoes in the microwave and adding more milk if necessary to make them spreadable.

Provided by Ppaperdoll

Categories     Savory Pies

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 large fennel bulb, trimmed, halved and thinly sliced cross-wise
1/2 cup sliced shallot
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 1/2 lbs halibut fillets, cut into 1-inch cubes
1 (6 ounce) package Baby Spinach
3 1/2 cups warm mashed potatoes

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.

Nutrition Facts : Calories 450.2, Fat 9.9, SaturatedFat 4.8, Cholesterol 121.1, Sodium 814.8, Carbohydrate 44.8, Fiber 5.8, Sugar 3, Protein 44.9

POTATO-CRUSTED HALIBUT



Potato-Crusted Halibut image

Provided by Anne Burrell

Categories     main-dish

Time 1h46m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
6 garlic cloves, smashed
1 thyme bundle
2 bay leaves
1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
Pinch crushed red pepper flakes
1 tablespoon fennel seeds
3 Yukon gold potatoes, scrubbed
4 (6-ounce) Pacific halibut fillets
Kosher salt

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!

MASHED POTATO CRUST PIE



Mashed Potato Crust Pie image

I cut this recipe out of the TOH or quick cooking magazine. This is a all in one dish meal. It can be made for OAMC or half made for dinner the day of preparation and freeze 2nd one for later dinner.

Provided by diner524

Categories     One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 small onion, chopped
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can green beans, drained
1 (4 ounce) can sliced mushrooms, drained
6 -7 potatoes, peeled, cooked and mashed
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 (2 7/8 ounce) can French-fried onions
1/2 cup cheddar cheese, shredded

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.

VEGETABLE POT PIE / PIES WITH MASHED POTATO CRUST



Vegetable Pot Pie / Pies With Mashed Potato Crust image

I got this recipe out of "The Perfect Potato" and it is a great make ahead and frozen for a main dish or side dish

Provided by TishT

Categories     Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 lb potato, peeled and diced
2 large carrots, peeled and thinly sliced
4 ounces mushrooms, sliced
4 ounces green beans, cut into 1-inch pieces
2 large celery ribs, chopped
1/4 cup all-purpose flour
1 cup milk
1 (13 3/4 ounce) can chicken broth or 1 (13 3/4 ounce) can vegetable broth
1 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon white pepper
2 cups mashed potatoes
2 tablespoons butter or 2 tablespoons margarine
1 large egg, beaten
2 tablespoons parsley, chopped

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.

Nutrition Facts : Calories 483.6, Fat 24.4, SaturatedFat 7.9, Cholesterol 72.4, Sodium 1379.6, Carbohydrate 55.2, Fiber 7, Sugar 6.6, Protein 12.9

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