Shrimp and Corn Cottage Pie Recipe

Name: Shrimp and Corn Cottage Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs potatoes, peeled and quartered; ¼ cup milk; 1 egg, beaten; 2 tablespoons butter; 1 teaspoon Dijon mustard; 2 teaspoons dried chives; ½ teaspoon salt; ¼ 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

Servings: persons

2 lbs potatoes, peeled and quartered
¼ cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons dried chives
½ teaspoon salt
¼ 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

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.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs potatoes, peeled and quartered, ¼ cup milk, 1 egg, beaten, 2 tablespoons butter, and more.

Yes, Shrimp and Corn Cottage Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Corn Cottage Pie

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