Jumbo Shrimp Fisherman's Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Jumbo Shrimp Fisherman's Pie

Jumbo Shrimp Fisherman's Pie

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

2 unit(s)

Russet Potato

1 unit(s)


113 g


56 g

Arugula and Spinach Mix

56 g

Leek, sliced

7 g


56 mL


(Contains Milk)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Creamy Horseradish Sauce

(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)


Nutrition Values

Calories620 kcal
Fat23 g
Saturated Fat14 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber8 g
Protein35 g
Cholesterol250 mg
Sodium1170 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium450 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Potato Masher
Large Pot
Measuring Spoons
Measuring Cups
Large Bowl
Baking Sheet
Large Oven-Proof Pan


  • 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.
Meal right image

Explore Similar Recipes

Meal left image