Shrimp and Corn Cottage Pie

Submitted by Mercy

"From Mr. Food"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 lbs 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 lb cooked baby shrimp
• 1 (10 3/4 ounce) can condensed cream of shrimp soup
• 1 (8 3/4 ounce) can whole kernel corn, drained

directions

1. Preheat the oven to 425°F.
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.