Seafood Shepherd’s Pie

Seafood Shepherd’s Pie

Seafood Shepherd’s Pie is a luxurious twist on the traditional shepherd’s pie, replacing the classic ground meat filling with a rich and flavorful mix of seafood.

This dish combines tender fish, succulent shrimp, and creamy mashed potatoes into a comforting, hearty meal that’s perfect for a special occasion or a cozy dinner.

With its savory filling, topped with golden mashed potatoes, this seafood version of shepherd’s pie is sure to impress your guests and satisfy your taste buds.

Ingredients

For the Filling:

1/2 pound white fish fillets (cod, haddock, or sole), cut into chunks

1/2 pound shrimp, peeled and deveined

2 tablespoons unsalted butter

1 small onion, finely chopped

1 small carrot, diced

1 celery stalk, diced

2 cloves garlic, minced

1/4 cup white wine (optional)

1 cup seafood stock (or chicken broth)

1/2 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and black pepper to taste

1/2 cup frozen peas

1 tablespoon fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

2 pounds Yukon gold potatoes, peeled and chopped

1/4 cup unsalted butter

1/2 cup whole milk

Salt and black pepper to taste

1/2 cup shredded cheddar cheese (optional, for topping)

How to Make

Step 1: Prepare the Mashed Potatoes

Place the peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.

Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. Set aside.

If using, stir in shredded cheddar cheese for a cheesy topping.

Step 2: Make the Seafood Filling

In a large skillet, melt butter over medium heat. Add the onion, carrot, and celery. Sauté for 5–6 minutes until softened.

Add the garlic and cook for another minute, until fragrant.

Pour in the white wine (if using) and allow it to cook for 2 minutes, letting it reduce slightly.

Add the seafood stock, heavy cream, Dijon mustard, and thyme. Stir to combine and bring the mixture to a simmer.

Gently fold in the fish and shrimp, cooking for 4–5 minutes until the seafood is just cooked through. Be careful not to overcook.

Stir in the peas and season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

Step 3: Assemble the Shepherd’s Pie

Preheat your oven to 375°F (190°C).

Transfer the seafood mixture to a baking dish (a 9×9-inch square dish or a similar size works well).

Spoon the mashed potatoes over the seafood mixture, spreading it evenly to cover the filling completely.

If using, sprinkle the top with shredded cheddar cheese.

Step 4: Bake

Place the assembled shepherd’s pie in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the filling is bubbling around the edges.

Let the pie cool for a few minutes before serving. Garnish with fresh parsley.

Chef’s Note

For a richer filling, you can add a little more cream or use whole milk instead of low-fat milk.

You can substitute the shrimp with other seafood such as scallops, crab, or lobster for a more decadent dish.

If you prefer a crispy top, you can broil the pie for the last 3-5 minutes of baking.

Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.

Nutrition Information (per serving, serves 6)

Calories: 460

Protein: 28g

Carbohydrates: 37g

Fat: 23g

Fiber: 4g

Sugar: 5g

Sodium: 620mg

Seafood Shepherd’s Pie is an elegant yet comforting meal that brings the best of both worlds—seafood and a classic dish—into one hearty serving. Whether you’re hosting a dinner party or preparing a cozy family meal, this dish offers a perfect balance of creamy, savory goodness that’s sure to satisfy.