This easy recipe for Leftover 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!
Check out more seafood recipes on the blog: Creamy Crawfish Pasta & Spicy Salmon Sushi Casserole.
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 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!
Leftover Shrimp Boil Fisherman's Pie
Ingredients
For the shrimp base...
- 2 lbs shrimp peeled and deveined
- ½ stick butter
- 1 onion chopped
- 3 stalks celery chopped
- 1 tablespoon garlic minced
- ¼ cup flour
- ¼ cup heavy cream
- 6 oz tomato paste
- 1 cup chicken stock
- ½ cup parmesan cheese shredded
- ½ tablespoon cajun seasoning
- 2 teaspoon paprika
- 2 teaspoon salt
- 1 tablespoon worcestershire sauce
For the potatoes...
- 2 lbs potatoes peeled and boiled
- ¼ stick butter
- 4 oz sour cream
- ½ cup parmesan cheese shredded
- 1 cup milk
- ½ tablespoon cajun seasoning
- 2 teaspoon salt
- ½ cup green onions chopped
Instructions
- Melt ½ 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 ½ cup parmesan cheese.
- Pour shrimp mixture into a greased 9x13" 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.
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
