Shrimp Pot Pie with Lemon Dill Crust

2 tablespoons butter
1 clove garlic, minced
1/3 cup white wine
2 (15 ounce) cans mixed vegetables, drained;
    reserve liquid from one can
2 tablespoons cornstarch
2 tablespoons cold water
1 (16 ounce) package frozen, cooked, jumbo
    shrimp, peeled and deveined

Topping
1 egg, beaten
1/2 cup milk
1 cup baking mix
1 teaspoon dill weed
1 teaspoon fresh lemon zest

Preheat oven to 400 degrees F.

Melt butter in large skillet. Add garlic and cook over medium-high heat. Stir in wine and reserved liquid from mixed vegetables.

In small bowl, blend cornstarch with water. Add to skillet; cook 2 to 3 minutes, stirring constantly until mixture bubbles and thickens. Remove from heat. Add vegetables and shrimp to skillet and stir to combine. Pour into a greased 2-quart casserole.

To make topping: In small bowl, combine egg and milk. Add baking mix, dill and lemon zest; stir with fork until blended. Pour topping over shrimp/vegetable mixture. Bake for 30 to 40 minutes, or until heated through and crust is golden.

Serves 4 to 6.