Seafood Shepherd’s Pie or Fisherman’s Pie: Delicious seafood soup (or stew) filled with scallops and tuna, loads of veggies, and a savory sauce, all covered in mashed potatoes. It’s classic comfort food that you can serve to guests.
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When I mentioned to my friend Mary over at Lovefoodies blog that I wanted to make a Seafood Shepherd’s Pie she told me that It’s often called Fisherman’s Pie, and it’s a fairly a traditional British dish. Hey, I learned something new!
My Seafood Shepherd’s Pie (of course) has that awesome Island Troller’s Albacore Tuna in it. I love the garlic Island Trollers for this dish. The Original or Smoked Alder would also be fantastic. They carry Island Trollers Tuna on Amazon (it’s on Prime too!).
My Seafood Shepherd’s Pie or Fisherman’s Pie recipe is based on of my Tuna Chowder. Since the chowder is nice and rich, I decided that for the Shepherd’s Pie I would lighten it a bit by using milk rather than half-and-half, and I cut back on the liquid in the soup. I decided to top the pie with half of a recipe of Mashed Potato Casserole. A few other changes, and voila, a delicious recipe for Seafood Shepherd’s Pie or Fisherman’s Pie!
I like the fact that the mashed potatoes can be made the day ahead, and kept refrigerated, making it easier on the cook the day you’re serving the dish.
This would make a really impressive dinner for the fish lover in your family. It’s great healthy comfort food, that’s filled with seafood goodness, lots of veggies, and a nice flavorful sauce.
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Seafood Shepherd’s Pie or Fisherman’s Pie Recipe
Seafood Shepherd’s Pie
Mashed Potato Topping
- 1 ½ pounds Yukon gold potatoes peeled and cut into 1/2-inch-thick slices
- 1 teaspoon kosher salt divided use
- ½ teaspoon garlic powder
- 3 ounces cream cheese softened
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 large shallot finely diced
- 1 leek white and light green parts, chopped
- ¼ teaspoon garlic powder
- 3 tablespoons flour
- 1 teaspoon salt
- 3/4 cup vegetable broth
- 1 bay leaf
- 2 teaspoons fresh thyme chopped
- ¼ cup good dry white wine
- 4 carrots chopped
- 1 rib celery thinly sliced
- 3/4 cup whole milk
- 1 can Island Trollers Albacore Tuna undrained
- 8 ounces scallops thawed
- ¼ teaspoon black pepper
Mashed Potato Topping
- 1 ounce Parmesan cheese grated (about ¼ cup)
- ¼ cup panko Japanese breadcrumbs
- Additional fresh thyme for garnish
- Preheat oven to 350° F.
- Place potatoes and ½ teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a Pyrex glass measuring cup, or similar sized bowl, reserving ¼ cup cooking liquid.
- Press cooked potato through a potato ricer into a large bowl. Stir in reserved cooking liquid, garlic powder, remaining ½ teaspoon salt, and cream cheese. Set aside. Or, if making ahead of time, cool, then cover and refrigerate.
Make Seafood Filling
- Add 1 tablespoon oil to a large stockpot and heat over medium-high heat. Once the oil is hot and begins to shimmer, add the onion, and cook, stirring occasionally, until the onion is softened and beginning to brown, about 20 minutes. Add the shallot, leek, and garlic powder, and continue to cook until fragrant, about 1 minute.
- Add the flour and salt, and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
- Whisk in the broth, and bring to a simmer. Cook for about 5 minutes, stirring occasionally.
- While the filling cooks, place chopped carrots in a microwave safe dish with about 1 tablespoon water, and microwave on high for 1 minute, or until carrots have softened. Drain.
- Add the bay leaf, fresh thyme, wine, steamed carrots, and chopped celery, and stir to combine.
- Stir in the milk, tuna with all its juices, scallops, and black pepper. Bring the chowder back up to heat gently over medium-low. Taste for seasonings, adding more salt and pepper as desired.
- Remove bay leaf, and pour filling into a large broiler-safe casserole dish. Top with the mashed potato topping that you made earlier. Spreading the mashed potatoes fairly evenly over the top of the seafood filling.
- Bake, covered at 350° F for 20 minutes or until thoroughly heated and filling is bubbling.
- While casserole bakes, combine Parmesan and panko in a small bowl. Set aside.
- Carefully remove casserole from the oven, and turn the broiler up to 450° F. Sprinkle the cheese and panko mixture evenly over the top of the mashed potatoes. Broil, uncovered, 4 minutes or until golden brown.
- Garnish with fresh thyme leaves if desired.