Seafood Shepherd’s Pie

Ingredients

1 lb shrimp peeled 

1 cup cooked crab meat 

4 cups mashed potatoes 

1 small onion, finely chopped 

2 cloves garlic, minced 

1 cup frozen peas and carrots 

1 cup heavy cream or half-and-half  

1 cup shredded cheddar cheese 

2 tbsp butter 

2 tbsp all-purpose flour 

Salt & pepper 

A squeeze of lemon juice 

Optional: a splash of white wine or seafood broth

Instructions

Preheat your oven to 375°F (190°C). If you forget this, you’re basically just playing with your food.

Cook the shrimp: Toss shrimp in a hot skillet with 1 tbsp butter and garlic. Cook for 2–3 minutes until pink and firm. Set aside. (If you overcook, they turn into rubber—just saying.)

Sauté onion & veggies: In the same pan, add the rest of the butter and onions. Cook until translucent, then toss in the frozen peas and carrots. Cook for a couple more minutes. Smells good yet?

Make the creamy sauce: Sprinkle flour over the veggies and stir for a minute. Slowly add the cream, stirring constantly until it thickens. If you’re feeling wild, pour in a splash of white wine or broth. Season with salt, pepper, and a squirt of lemon juice.

Combine seafood and sauce: Gently fold in the shrimp and crab meat. This is where the magic happens. Don’t break up the crab too much; it’s got to look like seafood royalty.

Layer the pie: Pour the seafood mixture into a baking dish, then spread the mashed potatoes on top like a fluffy blanket. Sprinkle the shredded cheddar all over.

Bake it: Pop it in the oven for 20–25 minutes until the cheese is golden and bubbly. If you want a crustier top, broil it for an extra 2 minutes, but watch it like a hawk—burnt cheese is a tragedy.

Cool & serve: Let it chill for 5 minutes (if you can wait) before digging in.