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New Bedford Potato Pie

Fondue.Chef's picture
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped onion 2 Tablespoon
  Butter 2 Tablespoon
  Frozen condensed cream of shrimp soup 1 Can (10 oz), Defrosted
  Milk 1⁄2 Cup (8 tbs)
  Canned shrimp 6 Ounce, drained (1 Can)
  Canned lobster 6 Ounce, drained (1 Can)
  Cooked peas 1⁄2 Cup (8 tbs)
  Angostura bitters 1 Dash
  Ground thyme 1 Dash
  Mashed potatoes/1/4 cup instant mashed potato, prepared as directed on package 1 Cup (16 tbs)
  Shredded sharp cheese 2 Tablespoon

Cook celery and onion in butter until tender.
Blend in soupv milk, shrimp, lobster, peas, bitters and thyme.
Heat slowly, stirring.
Pour into a 1 1/2 -quart buttered casserole.
Arrange potatoes around edge of casserole.
Sprinkle with cheese.
Bake in a 450° F.oven 15 minutes or until potatoes are browned.
This casserole can be prepared in advance.
Refrigerate and add the potato border just before baking.
Increase baking time 15 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1793 Calories from Fat 380

% Daily Value*

Total Fat 53 g80.8%

Saturated Fat 26.3 g131.5%

Trans Fat 0 g

Cholesterol 233.3 mg77.8%

Sodium 3027.9 mg126.2%

Total Carbohydrates 232 g77.2%

Dietary Fiber 28 g111.8%

Sugars 13.1 g

Protein 106 g212.9%

Vitamin A 35.8% Vitamin C 173.7%

Calcium 44.3% Iron 40%

*Based on a 2000 Calorie diet

New Bedford Potato Pie Recipe