Jumbo Shrimp Fisherman's Pie
with Pear and Arugula-Spinach Salad- Shrimp
- Milk
- Wheat
- Mustard
- Egg
- Sulphites
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
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.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
2 unit(s)
Russet Potato
1 unit(s)
Pear
113 g
Mirepoix
56 g
Arugula and Spinach Mix
56 g
Leek, sliced
7 g
Dill
56 mL
Cream
(Contains: Milk)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Crustaceans, Egg, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Nutrition Values
Utensils
Cooking Steps
- 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.
