Ingredients
- 2 tbsp unsalted butter
- 1/2 cup chopped yellow onion
- 1 cup chopped carrots
- 1 tsp minced garlic
- 1/2 cup frozen peas
- 1/2 cup whole milk
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh dill
- 4 oz. cubed cream cheese
- 1/2 cup chicken or seafood stock
- 1 tbsp cornstarch
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 8 oz. cubed Atlantic Haddock
- 8 oz. Wild Gulf Shrimp
- 2 ½ cups mashed potatoes (homemade or store-bought)
- 1/4 cup grated Parmesan cheese
Steps
- Preheat oven to 400ºF and place a large baking sheet on bottom rack of oven to catch drips from pie.
- Lightly grease a 9-inch pie pan with cooking oil.
- Melt butter in a large skillet over medium heat and add onions and carrots. Sauté 5-7 minutes.
- Whisk together milk, stock, Dijon mustard and cornstarch.
- Add garlic, peas, haddock and shrimp to skillet. Pour in milk mixture and bring to a simmer.
- Add cubed cream cheese, dill, salt and pepper. Cook until cream cheese is melted and sauce is thick.
- Transfer mixture to prepared pan. Top with mashed potatoes. Smooth evenly.
- Sprinkle Parmesan cheese on top and bake for 15-20 minutes, until top is browned and filling is bubbling.
- Rest at room temperature for 5 minutes. Serve hot topped with additional dill.
Yield
6 servings
Total Time
47 minutes