Seafood Shepherd’s Pie

Serves 6

Mashed Potato Topping:
1 ½ pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 teaspoon kosher salt, divided use
½ teaspoon garlic powder
3 ounces cream cheese, softened

Seafood Filling:
1 tablespoon olive oil
1 medium yellow onion, chopped
1 large shallot, finely diced
2 Bellafina peppers, seeded and diced
1 leek, white and light green parts, chopped
¼ teaspoon garlic powder
3 tablespoons flour
1 teaspoon salt
3/4 cup vegetable broth
1 bay leaf
2 teaspoons fresh thyme, chopped
¼ cup good dry white wine
4 carrots, chopped
1 rib celery, thinly sliced
3/4 cup whole milk
1 can Island Trollers Albacore Tuna, undrained
8 ounces scallops, thawed
¼ teaspoon black pepper
Mashed Potato Topping
1 ounce Parmesan cheese, grated (about ¼ cup)
¼ cup panko (Japanese breadcrumbs)
Additional fresh thyme for garnish

Instructions:
Preheat oven to 350° F.

Place potatoes and ½ teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a Pyrex glass measuring cup, or similar sized bowl, reserving ¼ cup cooking liquid.

Press cooked potato through a potato ricer into a large bowl. Stir in reserved cooking liquid, garlic powder, remaining ½ teaspoon salt, and cream cheese. Set aside. Or, if making ahead of time, cool, then cover and refrigerate.

Make Seafood Filling:
Add 1 tablespoon oil to a large stockpot and heat over medium-high heat. Once the oil is hot and begins to shimmer, add the onion, and cook, stirring occasionally, until the onion is softened and beginning to brown, about 20 minutes. Add the shallot, leek, and garlic powder, and continue to cook until fragrant, about 1 minute.
Add the flour and salt, and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the broth, and bring to a simmer. Cook for about 5 minutes, stirring occasionally.

While the filling cooks, place chopped carrots in a microwave safe dish with about 1 tablespoon water, and microwave on high for 1 minute, or until carrots have softened. Drain.

Add the bay leaf, fresh thyme, wine, steamed carrots, diced Bellafina peppers, and chopped celery, and stir to combine.

Stir in the milk, tuna with all its juices, scallops, and black pepper. Bring the chowder back up to heat gently over medium-low. Taste for seasonings, adding more salt and pepper as desired.
Remove bay leaf, and pour filling into a large broiler-safe casserole dish. Top with the mashed potato topping that you made earlier. Spreading the mashed potatoes fairly evenly over the top of the seafood filling.

Bake, covered at 350° F for 20 minutes or until thoroughly heated and filling is bubbling.

While casserole bakes, combine Parmesan and panko in a small bowl. Set aside.

Carefully remove casserole from the oven, and turn the broiler up to 450° F. Sprinkle the cheese and panko mixture evenly over the top of the mashed potatoes. Broil, uncovered, 4 minutes or until golden brown.

Garnish with fresh thyme leaves if desired.

Slightly adapted from lifecurrents.dw2.net