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New Bedford Potato Pie Recipe
|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|
Serving size: Complete recipe
Calories 1793 Calories from Fat 380
% Daily Value*
Total Fat 53 g80.8%
Saturated Fat 26.3 g131.5%
Trans Fat 0 g
Cholesterol 233.3 mg
Sodium 3027.9 mg126.2%
Total Carbohydrates 232 g77.2%
Dietary Fiber 28 g111.8%
Sugars 13.1 g
Protein 106 g212.9%
Vitamin A 35.8% Vitamin C 173.7%
Calcium 44.3% Iron 40%
*Based on a 2000 Calorie diet
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.