Savory Shrimp Pie With Vegetables

Shrimp Pie
Diana Rattray
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
915 Calories
45g Fat
73g Carbs
53g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 915
% Daily Value*
Total Fat 45g 58%
Saturated Fat 20g 101%
Cholesterol 457mg 152%
Sodium 2521mg 110%
Total Carbohydrate 73g 27%
Dietary Fiber 6g 20%
Total Sugars 13g
Protein 53g
Vitamin C 12mg 58%
Calcium 355mg 27%
Iron 5mg 26%
Potassium 1055mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This shrimp pie makes a fabulous lunch, brunch, or dinner dish, and it is not difficult to prepare.

Cook the shrimp just until they are opaque because they will cook a bit more as the pie bakes. Use a refrigerated pie pastry or try making your own homemade pie pastry.


  • 1 medium red potato, medium dice

  • 1 teaspoon kosher salt, more as needed

  • 6 tablespoons butter, divided

  • 4 to 6 ounces mushrooms, sliced

  • 1/4 cup finely chopped onion

  • 1 1/2 pounds cooked medium shrimp

  • 1/4 cup all-purpose flour

  • 1/8 teaspoon freshly ground black pepper

  • 2 cups milk, or 1 cup milk and 1 cup half-and-half

  • 1 tablespoon dry sherry, optional

  • 1 tablespoon finely chopped fresh parsley

  • 1/2 to 3/4 cup frozen peas and carrots, defrosted

  • 1 (9-inch) pie crust, homemade or store-bought

  • 1 large egg white

  • Sesame seeds, optional, for garnish

Steps to Make It

  1. Put the diced potato in a saucepan and cover with water. Add about 1/4 teaspoon of salt. Bring to a boil. Cover and reduce the heat to medium-low. Cook just until the potato is tender, about 5 minutes. Drain and set aside to cool.

  2. Melt 3 tablespoons of the butter in a skillet or saute pan over medium-low heat. When the butter is hot, saute the mushrooms and onion until the mushrooms are tender and the onion is translucent, or about 5 to 8 minutes. Stir in shrimp and remove from the heat.

  3. Meanwhile, make a white sauce. In a saucepan over medium-low heat, melt remaining 3 tablespoons butter; stir in flour, 1 teaspoon salt, and pepper. Cook for 1 minute, while whisking constantly. Gradually add milk, whisking constantly. Add the sherry, if using. Continue to cook, stirring, until thickened.

  4. With a slotted spoon, add the shrimp and mushroom mixture to the sauce along with the cubed cooked potatoes, the parsley, and the cooked peas and carrots. Add more liquid from cooking the mushrooms, as needed, to thin the sauce to desired consistency. Taste and adjust seasonings.

  5. Spoon the shrimp mixture into a 1-quart baking dish (an 8-inch round layer cake pan or 9-inch pie plate).  Set aside.

  6. Heat the oven to 425 F.

  7. Roll out the pastry to about 11 inches in diameter. Fit the pastry over the shrimp filling. Trim and tuck the overhang under; flute as desired.

  8. Combine the egg white with 2 teaspoons of water and whisk to blend.

  9. Brush the pastry lightly with the egg wash mixture and then sprinkle with sesame seeds, if using.

  10. With a sharp knife, cut several vents in the top of the crust to let steam escape.

  11. Bake in the preheated oven for 20 to 25 minutes or until the crust is nicely browned and the filling is bubbly. 

*To cook the shrimp, first peel and devein them. Put the shrimp in boiling water and cook for 1 to 3 minutes or until they are pink and just becoming opaque. Do not overcook or they will be tough.