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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.


To make ahead, cover and freeze the unbaked pie. Thaw pie in refrigerator overnight before baking.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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