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New Bedford Potato Pie

Fondue.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable

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