What's For Supper - Shepherd's Pot Pie

As a fishetarian, I sometimes miss the meat-based dishes I grew up on. Chicken Pot Pie was one of those comfort foods for which I sometimes yearned (sans the chicken). Being gluten-sensitive, my husband couldn't have the crust on the pot pie, so we just learned to live without it.

Through a series of unrelated recipes, I got an idea one day. What if I made pot pies with all of the ingredients except the meat, and topped it with mashed potatoes (ala Shepherd's Pie) instead of a crust? Shepherd's Pot Pie was born. Now, whenever we have leftover mashed potatoes, I think about making Shepherd's Pot Pies.

We have added various types of fish to this recipe, and you could certainly add meat if you like. It's a fun alternative to a regular pot pie. The recipe I made last night used baked cod. This recipe filled two 16 oz. ramekins.

First, bake your fish. Put a little olive oil in the bottom of a baking dish, rub your fish in it (both sides), and season as you wish. I used Old Bay as a rub for our cod. We love Old Bay. Bake at 350 degrees for about 12 minutes, until the fish reaches 130 degrees inside.

While the fish is baking, chop your veggies. I think pot pies should always include at least onion, celery and carrots. Above and beyond that, use whatever is in your refrigerator. We happened to have mushrooms and zucchini. Peas would be good, too!
Oh, the glass of wine is for the cook.
This was two stalks of celery, one medium carrot, one medium zucchini, 1/4 large red onion and four mushrooms.

If you use celery, chop up some of the celery leaves to add, as well. They are full of flavor.

Next, assemble your herbs. I used salt and pepper, of course, as well as sage, rosemary and thyme. I would have used parsley, if I'd had it.

Your fish should be done by now. Remove from the oven and set aside to cool.

Saute the veggies, starting with the onions. Then start adding the other veggies in order of their density: carrots, celery, zucchini, etc. Salt and pepper each layer, and add the herbs, including the celery leaves, last.

Once the veggies are tender, turn off the heat and put the veggies into a bowl to cool. Now it's time to make the sauce.

Heat one cup milk in a saucepan. While the milk is heating, whisk 1 Tablespoon of cornstarch into one cup of water.

When the milk is hot, slowly whisk in the water/cornstarch mix. Keep stirring as it thickens. If you like, add one teaspoon of vegetable or clam broth base to add more flavor. Add salt, pepper and a little paprika. Keep stirring. This takes awhile. Be patient. Easy for me to say. I have little patience. Thicken, already!

OK, the fish should be cool by now. You can stop stirring long enough to break the fish apart into bite-sized pieces.

Stir the pieces of fish into the veggie mixture, wash your hands and go back to stirring. It should almost be thick enough now!

Finally! Turn off the heat and take a sip of wine. Now, mix enough of the sauce into the cooled veggie/fish mixture to make it very moist, but not soupy. You'll probably have some sauce leftover.

 Now fill the ramekins with the veggie/fish mixture.

Almost there! Now microwave your leftover mashed potatoes (oh, you do have leftover mashed potatoes, don't you? If not, guess you better make some!) until they're warm. They'll finish heating in the oven.

These are actually smashed red potatoes with garlic and gorgonzola. Yum. Top your ramekins with about one inch of the mashed potatoes.

Bake the pot pies in a 350 degree oven for about 10-15 minutes, until they're about 140 degrees inside.

Last step: cut 2 Tablespoons of butter into little bits.

Carefully place the little bits on top of the pot pies and bake them for about 5 more minutes, until the butter browns the top of the pies.

Call everyone to the table - it's supper time! Serve the Shepherd's Pot Pies with a nice summer salad. Wine is optional.

My husband couldn't wait to dig in. Enjoy!