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Shrimper's Cottage Pie

Contributed By: Eileen, FL | See all of Eileen's recipes
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Active Time:  10 Minutes
Total Time:  40 Minutes
  5 servings
This is a comforting dish any time of year, but is perfect for those who do not eat meat on Friday's during the Lenten season.
1/2 cup cooked corn
- 1 tablespoons all-purpose flour
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon seafood seasoning such as Old Bay
- 1/4 cup Chicken Broth
- 1/2 Alfredo Sauce
- 1 pound large shrimp (about 20), thawed if frozen, peeled, tails removed, deveined, halved horizontally
- 1 container of Simply Potatoes Traditional Mashed Potatoes, stirred to soften them a bit
- 2-3 tablespoons chicken broth
-  1/3 cup Parmesan Cheese, grated
In a large saucepan, melt the butter over medium high heat. Add the onion, carrot, red pepper, and garlic; saute for 5 minutes or until soft. Add the corn, thyme, seafood seasoning and flour, whisk for one minute, then whisk in the chicken broth and Alfredo sauce. Add the shrimp to the mixture and pour the whole thing into a 9 inch pie plate or casserole dish. To make the potatoes easier to spread, place them in a medium bowl and add a little chicken stock to them, whip them until you reach desired consistency. Spread the mashed potatoes over the top of the shrimp mixture. Bake for 30 minutes, during the last 10 minutes of baking time, add the grated Parmesan cheese to the top of the pie.

Date Added: 03/07/2012
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