Halibut Pot Pie with Mashed Potato Crust

Ingredients for Halibut Pot Pie with Mashed Potato Crust

• 2 tablespoons (1/4 stick) butter

• 1 large fennel bulb, trimmed, halved, thinly sliced crosswise (about 350g )

• 60g sliced shallots (about 2 medium)

• 2 tablespoons plain flour

• 350ml vegetable broth

• 675g halibut fillets, cut into 1-inch cubes

• 1 170g package baby spinach

• 3 1/2 cups warm mashed potatoes

How to make Halibut Pot Pie with Mashed Potato Crust

Preheat grill. 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. Grill until filling bubbles at edges and potatoes are brown in spots, about 4 minutes. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.