Supreme Seafood Pie
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 20 m
- Serves
- 10
Ingredients
- 1 lb
- russet potatoes (about 3 large potatoes)
- 500 g
- ⅓ cup
- unsalted butter, divided
- 75 mL
- 3 cups
- sliced leeks (white and light green parts only)
- 750 mL
- 1 cup
- diced carrots
- 250 mL
- 1 cup
- diced celery
- 250 mL
- 5
- cloves garlic, minced
- ⅓ cup
- all-purpose flour
- 75 mL
- 2 cups
- reduced-sodium vegetable broth
- 500 mL
- 1 ½ cups
- milk, divided
- 375 mL
- 2 lb
- Supreme Seafood Mix
- 1 kg
- ⅓ cup
- chopped fresh dill
- 75 mL
- 2 tbsp
- Dijon mustard
- 30 mL
- 1 tsp
- each salt and pepper, divided
- 5 mL
- 2 tbsp
- finely chopped fresh chives
- 30 mL
Directions
Step 1
Preheat oven to 425°F (220°C). Prick potatoes all over with fork. Microwave on HIGH until fork-tender, about 15 to 18 min.
Step 2
Meanwhile, melt 3 tbsp (45 mL) butter in large Dutch oven set over medium heat. Cook leeks, carrots, celery and garlic, stirring occasionally, 5 to 7 min. until softened. Stir in flour; cooking 1 min. Whisk in broth, 1/2 cup (125 mL) water and 3/4 cup (175 mL) milk until sauce is smooth. Cook until thickened, 2 to 4 min. Remove from heat; stir in Supreme Seafood Mix, dill, mustard and 3/4 tsp (4 mL) each salt and pepper. Set aside.
Step 3
When potatoes are cool enough to handle, peel and mash with remaining butter, milk, salt and pepper until smooth.
Step 4
Spoon seafood mixture into greased 13 x 9-in (3-L) baking dish (mixture will be slightly runny). Spoon potato mixture over top; spreading to edges of dish. Use a fork to lightly drag tines over potato mixture to create a pattern. Set baking dish on rimmed baking sheet and bake until filling is bubbling at edges and top is lightly golden, 25 to 30 min. Broil 2 to 3 min. until top is golden brown. Garnish with chives before serving.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/10 recipe):
- Calories:
- 240
- Fat:
- 10 g
- Saturated Fat:
- 5 g
- Carbs:
- 21 g
- Fibre:
- 2 g
- Sugar:
- 4 g
- Cholesterol:
- 75 mg
- Protein:
- 18 g
- Sodium:
- 600 mg