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Halibut shepherds pie

Halibut Shepherd’s Pie

Imagine a very creamy halibut chowder dotted with bright green peas and covered in a layer of buttery mashed potatoes and broiled ‘til it’s bubbly, golden brown, and crispy — sounds comforting doesn’t it? It is, but it also has an elegance your average tuna pot pie can’t muster. It might be the seared halibut, a light, flaky fish with a mild, sweet flavor. It might be the splash of madeira in the sautéed veggies. Or, the delicate chives and wispy dill fronds scattered across the mashed potato topping. Whatever it is, serve this dish on your wedding china with a side of brightly dressed greens, and your guests will swoon with delight.

Serves: 6 to 8

Dinner

Halibut Shepherd’s Pie

Ingredients

For the mashed potatoes:

2 ½ lb russet potatoes, peeled and cut into large chunks

1 cup unsalted butter, room temperature

1 ½ tsp kosher salt

For the halibut chowder:

1 lb halibut fillet, skin removed, cut into four pieces

Kosher salt, to taste

2 Tbsp grapeseed oil

1 cup diced yellow onion

1 cup diced celery

½ cup Madeira wine

1 cup frozen peas, thawed

5 Tbsp unsalted butter, cubed

¼ cup plus 1 Tbsp Gelson’s organic all-purpose flour

1 cup clam juice

½ cup heavy cream

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

1 Tbsp minced Gelson’s organic fresh chives

1 Tbsp Gelson’s organic fresh dill fronds

Directions

Preheat the oven to 350º.
To make the mashed potatoes: Place the potatoes in a large sauce pot and cover with cold water by 3 inches. Bring to a boil and cook until the potatoes are easily pierced with a fork, 20 to 30 minutes.
Drain the potatoes, transfer to a large bowl, and immediately add the butter and salt. Mash until smooth. Cover and set aside.
To make the chowder: Liberally season the halibut on both sides with salt. Heat a wide saucepan over medium-high heat and add the grapeseed oil. Sear the halibut on one side until golden brown, 3 to 5 minutes. Carefully remove the halibut from the pan and evenly space each piece in a 2-quart casserole dish, seared side up.
Add the onion and celery to the pan and sauté until the onions are translucent, 6 to 8 minutes. Add the Madeira and peas and continue to cook until the Madeira has almost completely evaporated, 2 minutes.
Add the butter to the pan, and once it is melted, add the flour. Stir vigorously until fully incorporated and a paste forms, 4 minutes.
Pour in the clam juice and heavy cream, and stir constantly as the chowder comes to a simmer. Continue to simmer until thickened, 5 to 7 minutes. Season with salt and pepper.
Pour the chowder over the halibut pieces in the casserole dish. Allow to cool slightly, about 5 minutes. Spread the mashed potatoes over the top of the chowder and smooth with a rubber spatula.
Bake until the potatoes are golden brown on top, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes.
Garnish the pie with the smoked paprika, chives, and dill fronds, and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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