Halibut Pot Pie with Mashed Potato Crust
Dive into comfort food bliss with this hearty Halibut Pot Pie with Mashed Potato Crust, a luxurious twist on a classic dish. Featuring tender chunks of flaky halibut nestled in a creamy leek and vegetable sauce, this pot pie is crowned with a golden, buttery layer of smooth mashed potatoes. The combination of fresh parsley, sweet carrots, and peas infuses the filling with vibrant flavors, while the mashed potato crust adds a rustic, cozy touch. Perfect for family dinners or gatherings, this elegant yet approachable dish is baked to perfection in under an hour, making it an irresistible centerpiece for any table. Serve it warm with a side salad or crusty bread for a meal that’s as satisfying as it is indulgent. Keywords: Halibut Pot Pie, Mashed Potato Crust, creamy seafood pot pie, comfort food recipes, flaky halibut recipes.
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Recipe Information
Ingredients
- 1 lb Halibut fillets
- 2 lbs Russet potatoes
- 6 tbsp Unsalted butter
- 1 cup Heavy cream
- 1.5 cups Whole milk
- 3 tbsp All-purpose flour
- 2 Leeks (white and light green parts, sliced)
- 2 Carrots (peeled and diced)
- 1 cup Frozen peas
- 2 tbsp Fresh parsley (chopped)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Olive oil
- 2 cups Chicken or fish stock
Instructions
Preheat your oven to 375°F (190°C).
Peel and cut the potatoes into chunks. Place them in a pot of boiling salted water and cook for 15–20 minutes until fork-tender.
While the potatoes cook, pat the halibut fillets dry and season them lightly with salt and pepper. Heat the olive oil in a large skillet over medium heat and sear the halibut for 2–3 minutes per side, until lightly browned. Transfer to a plate and set aside.
In the same skillet, melt 4 tablespoons of butter. Add the leeks and carrots and sauté them for 5–7 minutes until softened.
Stir in the flour and cook for 1–2 minutes to eliminate the raw flour taste. Slowly whisk in the milk and stock, stirring constantly to create a smooth, thick sauce.
Add peas, 1 teaspoon of salt, ½ teaspoon of pepper, and chopped parsley to the sauce. Gently break the seared halibut into chunks and fold it into the sauce mixture. Remove from heat.
When the potatoes are done, drain them and return them to the pot. Mash them with the remaining 2 tablespoons of butter, heavy cream, 1 teaspoon of salt, and ½ teaspoon of pepper until smooth and creamy.
Transfer the halibut mixture to a greased 9-inch pie dish or shallow baking dish, spreading it out evenly.
Top the filling with the mashed potatoes, spreading to cover the entire surface. Use a fork to create small decorative peaks or patterns on the mashed potatoes.
Place the pot pie in the preheated oven and bake for 35–40 minutes, or until the mashed potato crust is golden and the filling is bubbling around the edges.
Allow the pot pie to cool for 5–10 minutes before serving. Enjoy it warm with a crisp salad or crusty bread on the side.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.9 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 12.3 mcg | 61% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
