This easy recipe for Shrimp Boil Fisherman’s pie is a great way to use the leftovers from a shrimp boil in a rich and hearty casserole. Topped with mashed potatoes and baked, this dish throws in cajun spice.
Many of you long-time readers know that some of my best recipes have come from my (kind of obsessive) need to use leftovers as efficiently as possible. I absolutely hate throwing food away – it’s a pet peeve of mine. So, if my family is sick of a meal we’ve been eating for a day or two, I’ll often change it up a little by throwing it in a casserole or a baked dish.
I’ve found some pretty great recipes by doing this over the years (and saved a ton of money, to boot). Today’s recipe is definitely one of those!
Over the summer, our family had a shrimp boil – and, if you’ve ever done one, you know that you have so many leftovers afterwards. Look, I love shrimp and potatoes as much as the next girl – but there are only so many single shrimp you can eat. So, instead of throwing those leftovers away (shudder…), I turned them into a casserole that my family ended up loving! I really wasn’t originally planning on making this into a blog post, so this might not come across as the most photogenic recipe ever – but trust me, the flavors are unbelievable.
This would be a great way to use up really any kind of meat and potatoes meal with a few simple veggie/sauce changes. For more of a beef base, I’d use a darker sauce (maybe something similar to a gravy). For chicken, you could even do a cream/alfredo based-sauce with this – that would be so yummy! And the veggie possibilities are endless. Peas, broccoli, carrots, or even mushrooms could be subbed in. Just use what you have – this is a versatile one!
Let’s take a look at my version of the recipe for Shrimp Boil Fisherman’s Pie…
Shrimp Boil Fisherman’s Pie
Shrimp Boil Fisherman’s Pie
Ingredients
For the shrimp base…
- 2 lbs shrimp peeled and deveined
- 1/2 stick butter
- 1 onion chopped
- 3 stalks celery chopped
- 1 tbsp garlic minced
- 1/4 cup flour
- 1/4 cup heavy cream
- 6 oz tomato paste
- 1 cup chicken stock
- 1/2 cup parmesan cheese shredded
- 1/2 tbsp cajun seasoning
- 2 tsp paprika
- 2 tsp salt
- 1 tbsp worcestershire sauce
For the potatoes…
- 2 lbs potatoes peeled and boiled
- 1/4 stick butter
- 4 oz sour cream
- 1/2 cup parmesan cheese shredded
- 1 cup milk
- 1/2 tbsp cajun seasoning
- 2 tsp salt
- 1/2 cup green onions chopped
Instructions
- Melt 1/2 stick butter in a large skillet. Once bubbling, add chopped onion and celery. Saute for 3-5 minutes, until translucent. Add garlic and cook for another 30 seconds.
- Stir flour into the veggie mixture; allow the flour to cook for a minute or two. Whisk in heavy cream until a thick sauce forms. Stir in tomato paste, chicken stock, worcestershire sauce, and seasonings. Fold in shrimp and 1/2 cup parmesan cheese.
- Pour shrimp mixture into a greased 9×13" baking dish. Set aside.
- In a separate bowl, mash together potoatoes, butter, sour cream, parmesan cheese, milk, cajun seasoning, and salt. Spread this mixture on top of shrimp base.
- Bake at 350 degrees for 30-35 minutes, until shrimp mixture starts to boil. Turn on the broiler and bake for an additional 5 minutes to brown tops of potatoes.
- Serve topped with green onions.
Enjoy! You can see more of those (sometimes accidental) recipes by clicking here.
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