Fish Pot Pie

Comfort food is key for surviving the long winter months. This recipe is a nice change of pace from chicken pot pie, but equally warm and satisfying. (from my work friend Liz)

2 tablespoons butter
large fennel bulb, trimmed and thinly sliced
2 medium shallots, chopped
2 tablespoons flour
salt and pepper to taste
1 cup vegetable broth
1 1/2 lbs halibut, cut into bite-sized pieces
6 oz package baby spinach
3 1/2 cups mashed potatoes*

Melt butter in a large, deep saucepan over medium heat, then add fennel and shallots. Cover and cook until tender, about 6-8 minutes, stirring a few times. Sprinkle with flour, salt and pepper, and cook for 2 more minutes. Add broth and bring mixture to a boil, stirring often. Add fish and spinach, cover again, and simmer for 3-4 minutes or until fish is almost cooked through.

Preheat the oven broiler. Transfer mixture to a large baking dish, then spoon warm mashed potatoes over the top to cover. Broil for 3-4 minutes or until the filling is bubbling and the potatoes are starting to brown in spots.

*I don't usually buy premade mashed potatoes, but I do for this recipe—it makes it very easy. If you have a good grocery store or deli, save yourself a little time and effort and pick some up.