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Shrimp and Sausage Pot Pie

Shrimp and Sausage Pot Pie

Shrimp and Sausage Pot Pie is made with pink shrimp, mild sausage and tender potatoes with lovely leeks.

The Sauce: Seafood Gravy – The pot pie has a thickened gravy made from seafood stock and leeks for a tasty shrimp and sausage filling.

‘Great Sauces Transform Good Food into Gourmet’ 

Speedy pot pie

Speed! Besides extra special shrimp, this pot pie comes together fast. The small potato cubes cook quickly. You don’t pre-cook the shrimp. Just add them to bubbling sauce and let them turn pink in the oven. Pre-made Shrimp and Sausage Pot Piepastry takes minimal work.

Did I mention the homemade ground sausage? Love this technique. Without sacrificing flavor, mix lean meat with your own spices slashing saturated fat. While pot pies bake, throw together a fresh side salad and feast on an easy gourmet supper that warms you through.

You may also enjoy Shrimp Cocktail Sauce, Shrimp and Chicken with Bamboo, Sesame Shrimp with Miso Dipping Sauce, Shrimp and Mussels Soup, Moroccan Scallops and Shrimp and Chicken Pot Pie.

4 of 4 part series ”Pot Pie Lollapalooza”. Part 1 Vegetable Pot Pie with Corn Crust and Part 2 Green Curry Chicken Pot Pie. More about pot pies.

2013 AniversaRecipe – Cajun Quinoa Chicken Soup
2012 AniversaRecipe – French Beef Stew
2011 AniversaRecipe – Quick Quiche with Ham and Veg

Recipe: Shrimp and Sausage Pot Pie

Active Time: 30 Minutes | Total Time: 50 Minutes | Yield: 8 Servings

Shrimp1 17-oz package puff pastry, thawed
4 leeks
4 Tbsp butter
1/2 pound ground turkey
1/4 tsp crushed red pepper
1/2 tsp ground fennel
4 cloves minced garlic
1/2 cup flour
Potato Cubes4 1/2 cups seafood stock
2 cups diced red potatoes, 1/2-inch cubes
1 lb raw shrimp, shells removed
1 egg

Special Equipment – large pot, eight 1-cup oven proof bowls or ramekins

1 Roll out both sheets of puff pastry to 1/4-inch thick on a floured board. Cut 4 circles from each sheet that are 1-inch wider than the ramekins. Cut an ‘X’ in the center of each one. Freeze the disks on a baking sheet for at least 20 minutes.

Leeks2 Meanwhile cut the white and pale green parts of the leeks lengthwise in quarters then slice. Place in a bowl of water and swish to wash dirt and sand. Pour through a mesh strainer.

3 Preheat oven to 400 degrees.

4 Melt butter in a large pot. Add leeks and sauté until soft but not brown, about 7-8 minutes.

5 Meanwhile combine ground turkey, crushed red pepper, ground fennel and 1/2 teaspoon salt in a bowl and mix well with hands. Add to the leeks along with garlic, then cook until meat is no longer pink, about 3 minutes. Stir in flour.

Add Shrimp to Sauce6 Slowly work in seafood stock to prevent lumps then add the potatoes. Cook for about 5 minutes until potatoes are almost tender. Turn off the heat and add shrimp.

7 Spoon into 8 1-cup oven proof bowls or ramekins. Take the puff pastry disks out of the freezer and place on the top of each bowl. Brush with egg mixed with 1 tablespoon of milk. Bake for 20-25 minutes until the pastry is golden brown.

Choose a low fat sausage in place of the ground turkey and spices.

This could also be made in four 2-cup oven proof bowls or a large baking dish covered with a single sheet of puff pastry. You could also top with pie pastry.

Dish Designer

  • Exchange ground turkey, crushed red pepper, fennel and salt for 1/2 pound mild sausage.

Inspiration – Helen Horton
Cook with Sauces
Shrimp and Sausage Pot Pie
Written by
Photography and Styling by Helen Horton
Updated: February 18, 2014

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