Seafood Shepherd’s Pie

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My seafood shepherd’s pie recipe is quick assembly work to produce a cozy meal for a cold winter’s day. They’re baked in individual ramekins but you can bake this in any oven proof dish. I combine seafood marinara mix with spicy cheese tomato sauce from a jar, then top with cheesy creamy mashed potatoes, and bake until golden and bubbly – couldn’t be any easier! This is an oozy, comforting and delicious winter’s meal.

Serves 2

What you need

Seafood pies
400g marinara mix
1 cup frozen mixed vegetables (carrots, corn & peas)
495g jar Dolmio’s spicy tomato & mozzarella sauce

Cheesy mashed potatoes
2 large creamy potatoes (about 600g), suitable for mashing
50g butter
splash of milk
garlic salt to taste (or regular salt)
handful of Perfect Bakes 3-mix grated cheese

What to do
Pre heat the oven to 200°C, place two 2-cup capacity ramekins on a baking tray and place into the oven to heat up ramekins for about 20 minutes.

In a mixing bowl, combine the marinara mix, frozen vegetables and spicy tomato sauce, then set aside.

To make the mashed potatoes, peel and chop potatoes into 3cm pieces. Boil in salted water until a knife can be inserted and pulled out easily. Drain potatoes, and using a whisk or potato masher, mash the potatoes with butter, milk, garlic salt and cheese until creamy. Season to your preferred tastes.

Pull the ramekins out of the oven and fill with the seafood mix. Then top with creamy mashed potatoes, and a sprinkling of more grated cheese.

Reduce the oven to 180°C and bake the seafood pies for 40 minutes. When finished, the sides should be bubbling and the potato peaks should be browning.

Tuck in and enjoy!

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