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Kat's Deep Dish Shrimp Pie

2 pounds potatoes, peeled and quartered 
1/4 cup milk 
1 egg, beaten 
2 tablespoons butter 
1 teaspoon Dijon mustard 
2 teaspoons dried chives 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1 pound fresh or frozen salad shrimp 
1 (10 3/4 ounce) can condensed cream of shrimp soup 
1 (8 3/4 ounce) can whole-kernel corn, drained

Preheat the oven to 425 degrees F.

Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.

Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.

In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.

Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.
 

Orange river Lesotho  Atlantic Ocean  1,300 miles long