New England Pot Pie

New England Pot Pie
New England Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Olive oil, for the baking dish

  • 2

    medium (about 1 pound total) russet potatoes, peeled and cut into 1/2-inch pieces

  • Kosher salt

  • Pepper

  • 6

    slice(s) bacon, cut into 1/4-inch pieces

  • 1

    medium onion, chopped

  • 2

    clove(s) garlic, finely chopped

  • 1/3

    cup(s) all-purpose flour

  • 1/2

    cup(s) dry white wine

  • 2

    bottle(s) (8 ounces each) clam juice

  • 1/4

    cup(s) heavy cream

  • 1

    cup(s) frozen peas and carrots, thawed

  • 1

    cup(s) frozen corn, thawed

  • 1/4

    cup(s) chopped fresh flat-leaf parsley

  • 1

    tablespoon(s) fresh thyme leaves

  • 1

    pound(s) (medium) peeled and deveined shrimp, tails discarded, shrimp halved

  • 1

    pound(s) skinless white fish fillet (such as cod, hake, pollack, or haddock), cut into 1-inch pieces

  • 1

    (half a 17.3-ounce package) sheet frozen puff pastry, thawed

  • 1

    large egg, beaten

Directions

Heat oven to 400 degrees F. Lightly oil eight 10-ounce ramekins (or a 2-quart baking dish). Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce the heat and simmer until the potatoes are tender, 5 to 7 minutes. Drain and set aside. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings. Add the onion, season with 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Gradually stir in the wine, then the clam juice and cream. Simmer, stirring occasionally, until the mixture is slightly thickened and coats the back of a spoon, 5 to 6 minutes. Add the potatoes along with the peas and carrots, corn, parsley, and thyme and cook until heated through, about 3 minutes. Remove from the heat and gently fold in the shrimp and fish. Transfer the mixture to the prepared dishes. On a lightly floured surface, roll out the pastry. Using a 4-inch round cookie cutter, cut out 8 pieces of pastry (or cut one 10- by 14-inch rectangle). Brush the top edge of the ramekins or baking dish with water. Lay the pastry over the seafood mixture and press the pastry against the edge of the dish to seal. Lightly brush the pastry with the egg (if making the rectangle, cut three diagonal slits in the middle of the pastry). Place the dishes on a rimmed baking sheet and bake until the crust is deep golden brown and puffed in the center, 30 to 40 minutes. Let stand for 10 minutes before serving.

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