Shrimp shepherd’s pie is an oxymoron, but it’s the Lenten season and for those observing, it’s time to make some clever meat swaps! This recipe is extremely comforting and hearty Silky shrimp replaces the beef or lamb in traditional shepherd’s pie enveloped in a bed of mashed potatoes. Top this dish with breadcrumbs and Parmesan cheese for an extra crunchy crust.
In a medium-sized bowl, combine shrimp, lime juice, garlic, chandon beni, chive, parsley, thyme, pimentos and olive oil. Season with salt and black pepper; set aside to marinate.
Boil potatoes in a large pot filled with water and 3 teaspoons salt. Cook until tender; drain. Mash the potatoes using a fork, whisk, potato masher or stand mixer on low speed. Add milk, butter and mix until smooth. Season with salt and black pepper.
Preheat oven to 400°F and grease a 13x9-inch baking dish.
In a large frying pan, heat 3 tablespoons olive oil. Add the shrimp into the frying pan and sauté for 3 to 5 minutes, or just until pink.
Add heavy cream and stir gently.
Add half of the potatoes to the baking pan and spread to create an even layer.
Layer the creamy shrimp on top of potatoes.
Spoon the remaining potatoes on top of the shrimp. Using the back of a spoon, smooth the potatoes to create an even top layer.
Sprinkle breadcrumbs and Parmesan cheese on top of the pie. Drizzle with olive oil.
Bake for 15 to 20 minutes, or until pie is bubbling at edges. Cool for 10 minutes before cutting and serving.