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Shepherd’s pie with scallops and leeks

Yields2 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

In this version of shepherd's pie, you will cover the scallops with a mixture of potatoes and leeks. Cream and cheese will enrich the potato puree. The dish is going to taste just wonderful.

 6 potatoes in slices
 10 small frozen scallops
 200 g frozen leeks
 2 square of tartar cheese
 2 tbsp fresh cream
 2 tbsp white cheese
 1 egg
 100 g ham in pieces
 Spice of your choice

Put the potatoes and leeks in the steam basket of the instant pot

Add 200ml of water in the tank

Cook under pressure 12min

Remove the steam basket from the tank and dry it

Switch the instant pot to mode browning

Brown the scallops

Meanwhile, crush with a fork the cooked vegetables

Add the egg in the vegetables, the cheese squares, spices, white cheese, and cream

In an ovenproof dish, put the scallops with the ham and over the puree

Sprinkle with breadcrumbs

Grill 15min

Nutrition Facts

Servings 2