Savory Shrimp Pie With Vegetables
A comforting shrimp pie features lightly cooked shrimp and vegetables enveloped in a rich white sauce, baked under a golden pastry crust.
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Instructions
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Preheat oven to 425°F. Boil diced potatoes with 1/4 teaspoon salt for 5 minutes until tender; drain. Separately, boil peeled shrimp for 1-3 minutes until pink; drain. Set both aside.
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Melt 3 tablespoons butter in a skillet. Sauté mushrooms and onion until tender (5-8 minutes). Stir in the cooked shrimp and remove from heat.
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In a saucepan, melt the remaining 3 tablespoons butter. Whisk in flour, 1 teaspoon salt, and pepper for 1 minute. Gradually whisk in milk, then sherry (if using), and cook until thickened.
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Combine the shrimp and mushroom mixture, cooked potatoes, parsley, peas, and carrots into the white sauce. Adjust liquid consistency and season to taste.
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Spoon the filling into a 1-quart baking dish. Roll pastry to an 11-inch diameter and place over the filling, trimming and fluting edges.
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Whisk an egg white with 2 teaspoons water; brush onto pastry. Sprinkle with sesame seeds (if using) and cut several steam vents.
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Bake for 20-25 minutes until the crust is browned and the filling is bubbly.