Jumbo Shrimp Fisherman's Pie with Leek Mashed Potatoes
with Pear and Arugula-Spinach Salad
Succulent jumbo shrimp and fresh dill are the key ingredients in this twist on a British fish pie. A creamy stew of shrimp and veggies is topped with decadently cheesy, horseradish sauce mashed potatoes for a meal that is both exciting and comforting.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient Crevettes)
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Poire
113 g
Mirepoix
56 g
Mélange roquette et épinards
56 g
Poireau, émincé
7 g
Aneth
56 ml
Crème
(Contient Lait)
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
1 cs
Farine tout usage
(Contient Blé)
1 cs
Sauce crémeuse au raifort
(Contient Oeuf, Moutarde, Sulfites Peut contenir Sésame, Soya, Sulfites, Blé, Crustacés, Poisson, Lait)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- When tender, drain potatoes and return to the same pot, off heat.
- Mash creamy horseradish sauce, 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes until creamy. Stir in cheese. Season with salt and pepper.
- Halve, core, then cut the pear into 1/4-inch slices.
- Finely chop dill.
- Add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
- Add pears to the bowl with dressing, then toss to coat. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- On a separate cutting board, remove and discard tails. Cut shrimps in half, then season with salt and pepper.
- Toss shrimp with 1/2 tbsp oil (dbl for 4 ppl) on an unlined baking sheet. Season with salt and pepper.
- Broil in the middle of the oven until shrimp just turn pink, 5-6 min.**
- Heat a large oven-proof pan over medium-high.
- When hot, add 1 tbsp oil ( dbl for 4 ppl), then mirepoix and leeks. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Sprinkle flour over veggies. Cook, stirring constantly, until veggies are coated with flour, 1-2 min. Season with salt and pepper.
- Add dill, cream and 1 cup water (dbl for 4 ppl) to the same pan. Bring to a boil over high heat.
- Once boiling reduce heat to medium. Simmer, stirring often, until sauce thickens slightly, 4-6 min.
- Remove from heat. Stir in shrimp, including any juices from the baking sheet.
- Add arugula-spinach mix to the bowl with dressing and pears (from step 2). Toss to combine.
- Top filling with mashed potatoes, spreading into an even layer. (NOTE: If you don't have an oven-proof pan, transfer filling to a 8x8-inch baking dish for 2 ppl and 4 ppl.)
- Broil in the middle of the oven until potato topping begins to brown, 4-5 min.
- Remove shrimp pie from the oven. Let stand for 5 min.
- Divide shrimp pie between plates.
- Serve salad alongside.