Name: New England Pot Pie
Prep time: 30 min
Total time: 1 h 15 min
Yield: 8
Ingredients: olive oil; 2 medium russet potatoes; kosher salt; Pepper; 6 slice bacon; 1 medium onion; 2 clove garlic; c. all-purpose flour; 1/2 c. dry white wine; 2 bottle clam juice; 1/4 c. heavy cream; 1 c. frozen peas and carrots; 1 c. frozen corn; 1/4 c. chopped fresh flat-leaf parsley; 1 tbsp. fresh thyme leaves; 1 lb. peeled and deveined shrimp; 1 lb. skinless white fish fillet (such as cod, hake, pollack, or haddock); 1 sheet frozen puff pastry; 1 large egg

Step 1Heat oven to 400 degrees F. Lightly oil eight 10-ounce ramekins (or a 2-quart baking dish).

Step 2Place 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.

Step 3Meanwhile, 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.

Step 4Gradually 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.

Step 5Add 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.

Step 6On 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.

Step 7Lightly 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.

New England Pot Pie

Ingredients

Directions

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