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Seafood Shepherds Pie

Seafood shepherds pie layers flaky cod and tender shrimp in a creamy vegetable filling beneath a smooth mashed potato topping. It bakes until the filling bubbles at the edges and the potatoes turn golden in spots.
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Prep Time 20 minutes
Cook Time 51 minutes
Resting time 10 minutes
Total Time 1 hour 21 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes and filling
  • 7 tbsp unsalted butter divided (4 tablespoons for the potatoes and 3 tablespoons for the filling)
  • 1.5 tsp kosher salt divided (1/2 teaspoon for the potatoes and 1 teaspoon for the filling)
For the potatoes
  • 2.5 lb russet potatoes peeled and cut into 1-inch cubes
  • 0.5 cup whole milk warmed
For the seafood filling
  • 1 yellow onion medium, finely chopped
  • 1 carrot medium, peeled and finely diced
  • 0.25 cup all-purpose flour
  • 1.5 cup low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.5 tsp dried thyme
  • 0.25 tsp black pepper
  • 1 cup frozen peas
  • 2 tbsp fresh parsley chopped
  • 1.5 lb cod fillets skinless, cut into 1-inch chunks
  • 8 oz shrimp large, raw, peeled and deveined, tails removed

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Cook the potatoes
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the potatoes in a large pot and cover with cold water.
  4. Bring the potatoes to a boil and cook for 15–18 minutes, until fork-tender.
  5. Drain the potatoes well.
  6. Mash the potatoes with 4 tablespoons butter, the warm milk, and 1/2 teaspoon salt until smooth.
Make the seafood filling
  1. Melt the remaining 3 tablespoons butter in a 12-inch skillet over medium heat.
  2. Add the onion and carrot and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the broth and cream.
  5. Add the thyme, 1 teaspoon salt, and the black pepper, then simmer for 3–5 minutes, stirring, until thickened.
  6. Stir in the peas and parsley, then gently fold in the cod and shrimp.
  7. Simmer for 4–7 minutes, until the cod reaches 145°F and flakes easily and the shrimp are opaque.
Assemble and bake
  1. Spread the seafood filling in the prepared baking dish.
  2. Spoon the mashed potatoes evenly over the filling, spreading them to the edges.
  3. Bake for 15–20 minutes, until the filling bubbles at the edges and the potato topping is golden in spots.
  4. Rest for 10 minutes before serving.

Notes

For the smoothest topping, mash the potatoes while hot and spread them to the edges to seal in the filling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream-based seafood filling can change texture. For a gluten-free option, use a measure-for-measure gluten-free flour blend.