Jumbo Shrimp Fisherman's Pie with Leek Mashed Potatoes
with Pear and Arugula-Spinach Salad- Crevettes
- Lait
- Blé
- Moutarde
- Oeuf
- Sulfites
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
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.
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 Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 cs
Sauce crémeuse au raifort
(Contient: Moutarde, Oeuf Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
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.
