Shrimp and Corn Cottage Pie |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Mr. Food Ingredients:
2 lbs potatoes, peeled and quartered |
1/4 cup milk |
1 egg, beaten |
2 tablespoons butter |
1 teaspoon dijon mustard |
2 teaspoons dried chives |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 lb cooked baby shrimp |
1 (10 3/4 ounce) can condensed cream of shrimp soup |
1 (8 3/4 ounce) can whole kernel corn, drained |
Directions:
1. Preheat the oven to 425°F.
2. Place the potatoes in a soup pot and cover with water.
3. Bring to a boil over medium-high heat.
4. Boil for 15 minutes, or until fork-tender.
5. Drain the potatoes and place in a large bowl.
6. Beat with an electric mixer until smooth.
7. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.
8. In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well.
9. Cover with an even layer of corn.
10. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.
11. Bake for 30 to 35 minutes, or until heated through and the crust is golden.
12. Slice and serve.
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