Shrimp Fisherman's Pie with Peas and Spinach
made with microwaveable potatoes and included recyclable aluminum tray- Shrimp
- Wheat
- Soy
- Sulphites
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
Ingredients: Russet potato • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Green peas • Shallot • Spinach • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Garlic • Aluminum trays.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 unit(s)
Microwaveable Potatoes
56 g
Green Peas
1 unit(s)
Shallot
28 g
Baby Spinach
1 unit(s)
Garlic, cloves
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Aluminum trays
Not included in your delivery
½ cup
Milk*
2 tbsp
Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
- In a microwave, cook potatoes on high, directly in the bag, for 5-6 min, until tender. (NOTE: Remove potatoes from the microwave carefully, bag will be very hot!) (NOTE: For 4 servings, microwave one bag of potatoes at a time.)
- Set aside for 2-3 min to cool slightly before handling.
- Meanwhile, peel, then mince or grate garlic.
- Peel, then finely chop shallot.
- Roughly chop spinach.
- When potatoes have cooled slightly, transfer to a large bowl, then add ½ cup (1 cup) milk and 2 tbsp (4 tbsp) butter.
- Carefully mash potatoes until smooth and creamy. Season with salt and pepper.
- Set aside until ready to use in Step 5.
- Pat salmon dry with paper towels.
- On a seperate cutting board, remove and discard skin. Cut salmon into 1-inch pieces.
- To the baking tray, add salmon pieces, peas, shallots, garlic and 1 tbsp (2 tbsp) oil, then toss to coat. Season with salt and pepper.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Sprinkle Cream Sauce Spice Blend and vegetable stock powder over salmon-veggie mixture.
- Add 1/2 cup (1 cup) milk and 1/4 cup (1/2 cup) water. Stir until well combined. Bake for 5-6 min, sirring occasionally, until filling thickens.
- Add spinach, then stir for 30 sec, until spinach wilts.
- Spoon mash over filling and spread evenly to the edges of the baking tray.
- Turn the broiler to high.
- Broil salmon pie in the middle of the oven for 5 - 6 min, until potato crust is golden.
- Allow pie to cool for 3-5 min before serving.
- Divide pie between plates.
