PEI Seafood Pot Pie (mashed potato crust)

Main/Side Dishes


Ingredient Amount
2 tbsp / 30 ml ADL butter
3 cups / 750 ml Funnel bulb, trimmed, halved, thinly sliced crosswise
1/2 cup / 125 ml Shallots, sliced
2 tbsp / 30 ml Flour
1 1/2 cups / 375 ml Vegetable broth
1 pound / 750 g PEI seafood (crab, haddock) cut into 1 inch cubes
2 cups / 500 ml Baby spinach
3 1/2 cups / 750 ml Potatoes, warm and mashed
1 1/2 cups / 375 ml Cheddar cheese, grated


1) Melt butter in a heavy large saucepan over medium heat. 2) Add fennel and shallots, cover and cook until tender, stirring occasionally about 8 minutes. 3) Sprinkle with flour, salt and pepper. Saute 2 minutes. 4) Add broth, bring to a boil, stirring often. 5) Add seafood and spinach, cover and simmer over medium heat until seafood is almost cooked through, about 4 minutes. 6) Place your fish mixture to a 11x7x2-inch baking dish. Spoon mashed potatoes over covering the mixture completely. 7)Sprinkle on cheese. Broil until filling bubbles at edges and potatoes are brown in spots, about 4 minutes. Serve
This potato recipe is brought to you courtesy of PEI Association of Exhibitions.