An unconventional take on shepherd's pie, this dish blends Maine lobster, creamed corn and Dijon-style mustard into a creamy potato-topped delight.
2 lb. Maine potatoes, peeled and quartered
2 egg yolks, beaten
2 tbsp. butter
1⁄2 cup 1% low-fat milk
1 tsp. Dijon-style mustard
2 tsp. chopped chives
Salt and white pepper, to taste
1 lb. Maine lobster meat, fresh or frozen, sliced into bite-sized pieces
1 can (8 oz.) creamed corn
- In a 4- to 6-qt. saucepan, bring potatoes, covered with cold water, to a boil over moderately high heat. Continue boiling until potatoes are tender. Remove from heat, drain and mash in pan until lumps disappear.
- Add the yolks, butter, milk, mustard, and chives and stir until well blended and of a smooth. Season to taste with salt and white pepper.
- Preheat oven to 425° F. Fit pastry bag with star tip and fill with mashed potato mixture. Butter baking dish and lay lobster meat evenly over bottom. Cover with an even layer of creamed corn and pipe potato mixture on top. Bake 30-45 min. or until golden.