Halibut Pot Pie With Mashed Potato Crust Recipes

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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-TOPPED TURKEY POT PIE



Mashed Potato-Topped Turkey Pot Pie image

All the comfort of a pot pie topped with mashed potatoes. It's a great way to use up extra turkey or chicken.

Provided by PABBYDOG

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

1 pastry for a single pie crust
4 cups cubed cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
2 cups water, divided
2 (1.2 ounce) packages turkey gravy mix
1 (16 ounce) package frozen mixed vegetables
4 cups mashed potatoes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey.
  • Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie.
  • Bake in the preheated oven until the filling is bubbling, about 45 minutes.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 60.2 g, Cholesterol 79 mg, Fat 19.2 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 5.4 g, Sodium 1398.7 mg, Sugar 3.2 g

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

HALIBUT POT PIE WITH MASHED POTATO CRUST



Halibut Pot Pie with Mashed Potato Crust image

Categories     Onion     Potato     Broil     Quick & Easy     Lunch     Halibut     Fennel     Spinach     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 large fennel bulb, trimmed, halved, thinly sliced crosswise (about 3 cups)
1/2 cup sliced shallots (about 2 medium)
2 tablespoons all purpose flour
1 1/2 cups vegetable broth
1 1/2 pounds 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 heavy large saucepan over medium heat. Add fennel and shallots. Cover; cook until tender, stirring occasionally, about 8 minutes. Sprinkle with flour, salt, and pepper. sauté 2 minutes. Add broth; bring to boil, stirring often. Add fish and spinach. Cover; simmer over medium heat until fish is almost cooked through, about 4 minutes.
  • Transfer fish mixture to 11x7x2-inch baking dish. Spoon mashed potatoes over, covering completely. Broil until filling bubbles at edges and potatoes are brown in spots, about 4 minutes. Serve.

BEEF POT PIE WITH MASHED POTATO CRUST



Beef Pot Pie With Mashed Potato Crust image

Make and share this Beef Pot Pie With Mashed Potato Crust recipe from Food.com.

Provided by lazyme

Categories     Savory Pies

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs stew meat
1/3 cup all-purpose flour
2 tablespoons olive oil
8 medium carrots, 2-inch pieces
2 medium onions, thin wedges
1 cup dry red wine
2 teaspoons garlic, minced
2 teaspoons salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
6 cups mashed potatoes
1 tablespoon parmesan cheese, grated

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.

Nutrition Facts : Calories 389.7, Fat 9.8, SaturatedFat 3.3, Cholesterol 76.3, Sodium 1202, Carbohydrate 41.3, Fiber 4.7, Sugar 6.7, Protein 29.4

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  • Preheat broiler. Melt butter in a heavy large saucepan over medium heat. Add fennel and shallots. Cover; cook until tender, stirring occasionally, about 8 minutes. Sprinkle with flour, salt, and pepper; sauté 2 minutes. Add broth; bring to a boil, stirring often. Add fish and spinach. Cover; simmer over medium heat until fish is almost cooked through, about 4 minutes.
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