Food & dining

Recipe for cod and smoked trout pie with a potato crust

Karoline Boehm Goodnick for The Boston globe

Serves 4

3russet (baking) potatoes, cut into 1-inch pieces
Salt and black pepper, to taste
4tablespoons butter
½cup whole milk
Butter (for the dish)
¾cup heavy cream
tablespoons cornstarch
cups fish chowder
¾cup grated sharp cheddar
Pinch crushed red pepper
4eggs
1cup frozen peas, rinsed with cold water

1. In a saucepan combine potatoes, salt, and cold water to cover. Bring to a boil, lower the heat, and simmer for 10 minutes or until tender. Drain the potatoes and return them to the pan. Mash with a potato masher, beating in 3 tablespoons of the butter, milk, salt, and black pepper. Work until the potatoes are smooth.

2. Butter a 9-inch square baking dish.

Advertisement

3. In a bowl, combine the cream and cornstarch.

4. Set a strainer over a bowl. Strain the chowder into the bowl (reserve the fish and vegetables).

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

5. In a saucepan, bring the chowder liquid to a boil. Lower the heat and whisk in the cornstarch mixture. Simmer, whisking constantly, for 3 minutes or until the mixture thickens. Add the cheddar, red pepper, salt, and black pepper.

6. Transfer the cream mixture to the baking dish. Add the reserved fish and vegetables; set aside.

7. Set the oven at 400 degrees.

Advertisement

8. In a saucepan of boiling water, gently lower in the eggs. Cook exactly 10 minutes. Transfer to a bowl of cold water. Peel the eggs and pat them dry. Slice into ¼-inch rounds.

9. Spread sliced eggs over the fish mixture in the dish. Add the peas. Spoon the mashed potatoes on top and use a spoon to make a pattern. Dot with the remaining 1 tablespoon butter.

10. Bake the pie for 30 minutes or until the mixture is bubbling at the edges. Turn on the broiler and slide the pie under the broiler for 2 minutes, watching it carefully, or until the potatoes are golden. Sydney Oland

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com