Chef Bill Fuller: Seafood Shepherds Pie
This week, Chef Bill Fuller, of the big Burrito Group, is in the Pittsburgh Today Live kitchen celebrating St. Patrick’s Day!
Seafood Shepherds Pie
Makes 2 20 oz casserole dishes
2 ea. Leeks (1 if large)
2 Tbs. Butter
2-3 Tbs. Oil
4-6 ea. Sea scallops, cut in half if very large
6 oz. Shrimp, small (I prefer rock shrimp)
6 oz. White fish (cod, halibut, etc) cut into small pieces
½ C. Shelled fresh peas (about ½ # whole)
¼ C. Noilly Prat (Dry Vermouth)
1 C. Heavy cream
1 Tbs Chopped fresh thyme
Salt and pepper
1. Begin making Mashed Potatoes.
2. Preheat oven to 350°
3. Dice the white and light green parts of the leeks. Wash well in multiple changes of water. Drain well.
4. Place diced leeks in a small skillet with 2 Tbsp. of butter. Lightly season with salt and pepper. Cover and place on low flame. Sweat gently until tender.
5. When leeks are done, spread them in the bottoms of the baking dishes.
6. Place medium skillet on high heat. Season seafood with salt and pepper. Brown each piece well, making sure to leave it slightly undercooked.
7. Arrange seafood atop leeks in casseroles.
8. Sprinkle peas around seafood.
9. Return skillet to stove. Deglaze with Noilly Prat. Reduce heat and add cream.
10. Bring cream to a boil and allow to reduce by almost half. Taste, adjust seasonings, and add fresh thyme. Add 1-2 grates of whole nutmeg using a fine microplane grater.
11. Spoon reduced cream over seafood and peas.
12. Spread Mashed Potatoes thinly and evenly over the top. Place casseroles on a sheet pan and into the oven.
13. Bake 15 to 20 minutes or until filling bubbles and tops are browned.
2 # Potatoes, peeled and diced
2 Tbs. Butter
½ C. Grated white cheddar
Salt and pepper to taste
1. Cover potatoes with water in a small pot.
2. Bring to a boil. When potatoes are cooked, strain and run through potato ricer.
3. Finish with butter and cheese. Season to taste