Savory Shrimp Pie With Vegetables

This shrimp pie makes a fabulous lunch, brunch, or dinner dish, and it is not difficult to prepare.

Cook the shrimp just until they are opaque because they will cook a bit more as the pie bakes. Use a refrigerated pie pastry or try making your own homemade pie pastry.

Ingredients

• 1 medium red potato, medium dice
• 1 teaspoon kosher salt, more as needed
• 6 tablespoons butter, divided
• 4 to 6 ounces mushrooms, sliced
• 1/4 cup finely chopped onion
• 1 1/2 pounds cooked medium shrimp
• 1/4 cup all-purpose flour
• 1/8 teaspoon freshly ground black pepper
• 2 cups milk, or 1 cup milk and 1 cup half-and-half
• 1 tablespoon dry sherry, optional
• 1 tablespoon finely chopped fresh parsley
• 1/2 to 3/4 cup frozen peas and carrots, defrosted
• 1 (9-inch) pie crust, homemade or store-bought
• 1 large egg white
• Sesame seeds, optional, for garnish