Recipe for Deep Dish Shrimp Bake
Pot Pies


    Deep Dish Shrimp Bake

    2 pounds potatoes, peeled and quartered
    1/4 cup milk
    1 egg, beaten
    2 tablespoons butter
    1 teaspoon Dijon mustard
    2 teaspoons dried chives
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 pound fresh or frozen salad shrimp
    1 (10 3/4 ounce) can condensed cream of shrimp soup
    1 (8 3/4 ounce) can whole-kernel corn, drained

    Preheat the oven to 425 degrees F.

    Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.

    Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.

    In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.

    Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.