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Potato and shrimp casserole

updated

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Ingredients for 2 servings:

  • 600 g potatoes
  • 1 cup frozen shrimp
  • 100 g broccoli
  • dill
  • 1 tbsp, heaped mustard, grainy
  • salt and pepper
  • 250 ml vegetable stock
  • 2 eggs
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

lactose-free

Preheat the oven to 180°C (fan oven, top/bottom heat: 235°C). Peel the potatoes and slice them thinly. Cut the broccoli into small florets and place them in a baking dish with the potatoes and shrimp. Mix to combine. Season with salt, pepper, and nutmeg. Whisk the broth with the mustard, dill, and eggs and pour into the baking dish. If necessary, add a little more water to the baking dish until it reaches the top layer. It doesn’t need to be completely covered. Place in the oven for one hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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