Source:

John Driscoll

Serves/Makes:4

Ingredients

• 1/2 lb (.2 kg). cooked, peeled shrimp (any size)
• 1 lb (.5 kg). halibut, or other whitefish fillet cut into bite size chunks
• 1 cup (225 ml) diced carrots
• 1 cup (225 ml) frozen peas
• 1 can (10 oz (280 grm).) cream of mushroom soup
• 1 tbsp (15 ml) olive oil
• paprika
• salt lemon pepper to taste
• 2 cups (475 ml) prepared mashed potatos

Preparation

• Stir fry carrots (or any other fresh vegetable combination) in olive oil until just barely tender.
• Add peas and chunks of halibut, stiring gently so as not to crumble fish.
• Cook a couple more minutes until fish is firm and no longer transparent.
• Reduce heat, add shrimp and canned soup (add up to 1 cup (225 ml) of water to desired thickness) stir until it begins to bubble.
• Remove from heat and season to taste.
• Divide mixture into 4 to 6 oven proof ramikins or individual serving dishes.
• Pipe mashed potatos on top to cover filling.
• Brush with melted butter and sprinkle with paprika.
• Broil in oven for 5 to 10 minutes or until tops begin to brown.

Comments

This pot pie technique is about as easy as it gets. Best when it's cold outside and you can't think of anything interesting for dinner. I adjust the ingredients based on what's in the fridge. A plastic sandwich bag with small tip of cornor cut off works great to squeeze out the mashed potatos in creative patterns.