Ingredients:
2 tbsp unsalted butter
1/2 cup chopped yellow onion
1 cup chopped carrots
1/2 cup frozen peas
1/2 cup whole milk
1 tbsp Dijon mustard
1 tbsp chopped fresh dill
1/2 cup chicken or seafood stock
1 tbsp cornstarch
1 tsp salt
1/4 tsp cracked black pepper
8 oz. cubed Atlantic Haddock
8 oz. Wild Gulf Shrimp
2 ½ cups mashed potatoes (homemade or store-bought)
Directions:
Preheat oven to 400ºF and place a large baking sheet on bottom rack of oven to catch drips from pie.
Lightly grease a 9-inch pie pan with cooking oil.
Melt butter in a large skillet over medium heat and add onions and carrots. Sauté 5-7 minutes.
Whisk together milk, stock, Dijon mustard and cornstarch. Add peas, haddock and shrimp to skillet. Pour in milk mixture and bring to a simmer. Add dill, salt and pepper. Cook until sauce is thick.
Transfer mixture to prepared pan. Top with mashed potatoes. Smooth evenly.
Bake for 20 minutes, until top is browned and filling is bubbly. Broil for the last 5 minutes of baking.
Leave at room temperature for 5 minutes. Serve hot topped with additional dill.
