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Halibut-Yukon Gold Potato Pie

Yield Makes 6 servings


  • 1 cup thinly sliced leeks
  • 1 tablespoon olive oil
  • 2 cups flaked cooked halibut
  • 2 cups shredded Yukon gold potato
  • 3/4 cup (3 ounces) shredded smoked mozzarella cheese
  • 1 tablespoon minced fresh rosemary
  • 1 cup half-and-half
  • 2 tablespoons all-purpose flour
  • 2 teaspoons white wine Worcestershire sauce
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon minced fresh thyme
  • 2 cups all-purpose flour
  • 2 tablespoons toasted wheat germ
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 8 tablespoons ice water

How to Make It

  1. Sauté leeks in olive oil over medium-high heat for 8 minutes or until tender. Transfer to a large bowl; stir in halibut and next 9 ingredients. Set aside.

  2. Combine 2 cups flour, wheat germ, and salt in a bowl. Cut in shortening with a pastry blender until the size of small peas. Sprinkle cold water, 1 tablespoon at a time, over surface; stir lightly with a fork just until dry ingredients are moistened. Shape pastry into a ball, and divide into 2 portions. Roll 1 portion to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate.

  3. Roll remaining pastry to 1/8-inch thickness. Spoon halibut mixture into prepared crust; place pastry over filling. Trim off excess pastry along edges, fold edges under and crimp. Cut slits in top crust to vent.

  4. Bake at 450° for 10 minutes. Reduce temperature to 350°, and bake for 40 minutes or until golden. Let stand 10 minutes before serving.

  5. Wine note: This is a pie for Chardonnay lovers. I recommend one from the Burgundy region of Chablis. Most of these are oak-free with bright acid and great minerality to cut through the richness of the sauce and accent the earthiness of the potato. Any Louis Michel Premier Cru such as Grenouilles ($25-$44) would be heaven.--Steven Geddes