British-Inspired Shrimp Pie
with Cheesy Mash and Peas
Cousin to shepherd's pie, this British-inspired fish pie is a comforting, creamy stew studded with shrimp and veggies and topped with a quilt of cheesy mashed potatoes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
56 g
Green Peas
113 mL
Cream
(Contains Milk)
3 unit
Russet Potato
1 unit
Cream Cheese
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
56 g
Leek, sliced
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
113 g
Mirepoix
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Meanwhile, thinly slice chives.
Meanwhile, heat a large oven-proof pan over medium heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then mirepoix, peas and leeks. Cook, stirring often, until veggies are tender-crisp, 4-6 min.Sprinkle Cream Sauce Spice Blend over top. Cook, stirring constantly, until all veggies are coated with flour, 1-2 min. Season with salt and pepper.
Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Add cream, cream cheese, broth concentrate and 1/2 cup (1 cup) water to the pan with veggies. Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring often, until sauce thickens slightly 2-3 min.Add shrimp. Cook, stirring often, until cooked through, 3-4 min.**Remove the pan from heat. Stir in Dijon. Season with salt and pepper.
When potatoes are fork-tender, drain and return to the same pot, off heat. Mash 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Stir in cheddar and half the chives, then season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer filling to a 8x8-inch baking dish for 2 ppl and 4 ppl.)
Top shrimp filling with mashed potatoes, spreading it into an even layer. Broil in the middle of the oven until potato topping begins to brown, 4-5 min. Remove shrimp pie from the oven and let stand, 5 min. Divide shrimp pie between plates. Sprinkle with remaining chives.
