PEI Seafood Pot Pie (mashed potato crust)
Main/Side Dishes
Ingredients
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 |
Directions
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. ServeThis potato recipe is brought to you courtesy of PEI Association of Exhibitions.
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