Lobster Shepherd's Pie

As requested by reader Abby:

Ingredients

1 container frozen lobster meat (Wegmans)

4 large baking potatoes

1 small container plain greek yogurt

5 tablespoons salted butter

4 large shallots, peeled and minced

4 large leeks, white and light green parts only, julienned

1 1/2 cups finely diced carrots

8 cups gourmet blend mushrooms, stemmed and cut into large dice

1 cup white wine

1 cup heavy cream

1 cup frozen baby peas, defrosted

2 teaspoons kosher salt

Freshly ground pepper to taste

1/4 cup chopped fresh chives

Preparation

1. Defrost lobster meat in a glass bowl of water. Meanwhile, peel potatoes and cut into 1-inch pieces. Boil until soft, drain and mash/use hand mixer to whip. Add entire package of greek yogurt, salt & pepper (to taste), 4 Tbs butter, and ½ cup cream. Set aside.

2. Preheat oven to 350. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shallots and saute 1 minute. Add the leeks and carrots and saute 10 minutes. Add the mushrooms and cook for 10 minutes more. Add the wine and simmer 5 minutes. Stir in the cream and the peas and simmer 5 minutes. Stir in 2 teaspoons of salt and pepper.

3. Stir the lobster into the vegetable mixture. Spoon the lobster mixture into a large, shallow casserole. Spread the potatoes over the top. Bake until heated through, about 25 minutes. Garnish with chives. Serve hot.