New Bedford Potato Pie
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||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.