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Prep Time
15 mins
Total Time
1 h 20 m


1 lb
russet potatoes (about 3 large potatoes)
500 g
⅓ cup
unsalted butter, divided
75 mL
3 cups
sliced leeks (white and light green parts only)
750 mL
1 cup
diced carrots
250 mL
1 cup
diced celery
250 mL
cloves garlic, minced
⅓ cup
all-purpose flour
75 mL
2 cups
reduced-sodium vegetable broth
500 mL
1 ½ cups
milk, divided
375 mL
2 lb
Supreme Seafood Mix
1 kg
⅓ cup
chopped fresh dill
75 mL
2 tbsp
Dijon mustard
30 mL
1 tsp
each salt and pepper, divided
5 mL
2 tbsp
finely chopped fresh chives
30 mL


Step 1
Preheat oven to 425°F (220°C). Prick potatoes all over with fork. Microwave on HIGH until fork-tender, about 15 to 18 min.
Step 2
Meanwhile, melt 3 tbsp (45 mL) butter in large Dutch oven set over medium heat. Cook leeks, carrots, celery and garlic, stirring occasionally, 5 to 7 min. until softened. Stir in flour; cooking 1 min. Whisk in broth, 1/2 cup (125 mL) water and 3/4 cup (175 mL) milk until sauce is smooth. Cook until thickened, 2 to 4 min. Remove from heat; stir in Supreme Seafood Mix, dill, mustard and 3/4 tsp (4 mL) each salt and pepper. Set aside.
Step 3
When potatoes are cool enough to handle, peel and mash with remaining butter, milk, salt and pepper until smooth.
Step 4
Spoon seafood mixture into greased 13 x 9-in (3-L) baking dish (mixture will be slightly runny). Spoon potato mixture over top; spreading to edges of dish. Use a fork to lightly drag tines over potato mixture to create a pattern. Set baking dish on rimmed baking sheet and bake until filling is bubbling at edges and top is lightly golden, 25 to 30 min. Broil 2 to 3 min. until top is golden brown. Garnish with chives before serving.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 recipe):
10 g
Saturated Fat:
5 g
21 g
2 g
4 g
75 mg
18 g
600 mg