Seafood Pie

 

2 large russet potatoes, peeled and cut into large pieces

3 small sweet potatoes, peeled and cut into large pieces (total potato weight approximately 2 ½ pounds)

1 tablespoon butter

2 ½ cups milk, divided

2 tablespoons olive oil

1 carrot, peeled and diced

1 celery stalk, diced

2 tablespoons flour or rice flour

1 cup/8 oz bottle clam broth

1 cup frozen peas. These can be thawed or frozen

1 cup fresh spinach

3 tablespoons dry sherry

2 pounds fish, or any combination of seafood (shrimp, salmon, cod, haddock, etc.), cut into large pieces

4 scallions, sliced

salt

pepper

 

Preheat the oven to 350°. Set aside a 9” x 13” oven-proof pan

  1. In a large saucepan, cover the russet and sweet potatoes with water, cover, and bring to a boil. Simmer until they’re cooked through, approximately 10-12 minutes. Drain the potatoes, and return the pan on the warm (but turned off) burner for 2-3 minutes, or until the potatoes start to lose their excess moisture. Mash the potatoes with the butter, and add ¼ – ½ cup of milk, and mix until the texture is smooth. Season to taste with salt and pepper. Set aside
  2. While the potatoes are cooking, heat 2 cups of milk until is warmed through. It doesn’t have to be boiling. Set this aside
  3. Preheat a large skillet over a medium heat. When it’s hot, add the olive oil, and then the carrots and celery. Sprinkle with salt and pepper. Sauté for 5-7 minutes, or until the vegetables start to cook through. Sprinkle the flour over the mixture, and stir until it’s combined with the vegetables. Stir in the warm milk, and bring this to a simmer. Stir frequently, until it thickens. Add the clam broth, and return to a simmer
  4. Add the peas and spinach. When the simmer returns, add the sherry, then the seafood and scallions. Season to taste with salt and pepper, and remove from the heat
  5. Pour the mixture into the 9” x 13” pan, and spread the potatoes over the top
  6. Place in the oven, and cook for 30-40 minutes, or until the top has browned, and the mixture is bubbling
  7. Cool for a few minutes, and serve

Makes 6-8 servings