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This was something which hit the spot on a cold winter’s evening. It was adapted from a couple of different recipes, most notably from Epicurious and Bon Appetit, but we added more seafood, veggies and seasoning. The trick is to make sure you get deep flavor without overwhelming one aspect or another, so ingredients are added in different layers throughout.

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For a pie that will serve up to 6 you’ll need – 1/3 lb halibut (skinned and chopped into 1″ cubes), 1/3 lb salmon (skinned and chopped into 1″ cubes), and 1/3 sea scallops (cut in half), 1/3 lb shiitake mushrooms (about 2 cups, chopped), 1 cup frozen peas, 2-3 carrots (peeled and chopped), 1 shallot (finely chopped), 2 Tbsp olive oil1 Tbsp unsalted butter, 1/2 cup white wine, 1/2 cup heavy cream1 to 1-1/2 cup veg stock, 2 Tbsp flour, salt, pepper and dried thyme. For the mashed potatoes you’ll need 5 medium/large potatoes (peeled and cut in half), (another) 1/2 cup heavy cream, 1/4 cup brandy, 1 Tbsp garlic powder, 1 Tbsp unsalted butter, salt and pepper.

3/4 fill a large pot with water and bring to a boil. Place peeled and halved potatoes in the boiling water and let it gently boil for about 20 mins (or until a fork easily goes into the potato chunks).

Meanwhile, in a large skillet or dutch oven heat 2 Tbsp olive oil and 1 Tbsp butter over medium/high heat. Place chopped shallots in the heated oil/butter and toss gently for about 1-2 mins – until coated and just starting to soften. Add chopped mushrooms and carrots and reduce heat to medium. Stir well until all are coated and cook until just starting to brown, about 8-10 minutes.

Turn up the heat and add white wine and frozen peas. Stir well. Once the wine is reduced by half (about 3-5 mins), add 1/2 c heavy cream and the halibut, salmon and scallops – stir well to combine. Allow the seafood to cook and all liquids to reduce and thicken, but don’t overcook (about 5-8 mins), then add 2 Tbsp flour – and stir well to coat everything. Add the veggie stock and brandy and reduce heat to medium.

Continue to stir well until everything thickens to your liking. If it gets too thick, add more stock; not thick enough, add a touch more flour.

Then turn off the heat completely and add a good amount of salt, pepper and dried thyme. Stir well and set aside.

Once the potatoes are fully boiled, drain and place back into the pot or into a large bowl. Add salt, pepper, garlic powder, heavy cream and unsalted butter, and mash well – scraping from sides and twisting to remove lumps.

Spread the fish mixture evenly in the bottom of a large casserole dish, then, using a wooden spoon, gently spread the mashed potatoes evenly across the top of the fish mixture. Make “peaks” with the back of a fork, scooping shallow and gently.

Broil in the oven (keeping a constant eye on it so it doesn’t burn) until the mashed potato crust is golden brown – about 8-10 mins. If you need to delay cooking, place in oven at 250-275 to keep warn until ready to broil.

Serve in large, chunky bowls by the fire.

 

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