Shrimp and Corn Cottage Pie

Name: Shrimp and Corn Cottage Pie
Ingredients: 2 lbs potatoes, peeled and quartered; 14 cup milk; 1 egg, beaten; 2 tablespoons butter; 1 teaspoon Dijon mustard; 2 teaspoons dried chives; 12 teaspoon salt; 14 teaspoon black pepper; 1 lb cooked baby shrimp; 1 (10 3/4 ounce) cancondensed cream of shrimp soup; 1 (8 3/4 ounce) can whole kernel corn, drained

11 ingredients

12 steps

Ingredients

2 lbs potatoes, peeled and quartered
14 cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons dried chives
12 teaspoon salt
14 teaspoon black pepper
1 lb cooked baby shrimp
1 (10 3/4 ounce) cancondensed cream of shrimp soup
1 (8 3/4 ounce) can whole kernel corn, drained

Directions

1

Preheat the oven to 425F.
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.