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This recipe for Fisherman's Pie is similar to the well-known Shepherd's Pie. It layers white fish and shrimp with veggies and mashed potatoes instead of using ground beef. | theeverykitchen.com

Fisherman's Pie

Fisherman's Pie is much like the well-known Shepherd's Pie except that we use seafood instead of ground beef. It's layered with flaky white fish, mushrooms and shrimp, and topped with whipped potatoes. Adapted from Irish Pub Cooking

Course Main Course
Cuisine Irish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 495 kcal
Author theeverykitchen@gmail.com


  • 1 1/2 pounds whitefish fillets
  • salt and pepper to taste
  • 2/3 cup dry white wine
  • 1/4 cup chopped fresh dill
  • 2 pounds starchy potatoes Idaho or russet, peeled and cubed
  • 1/2 cup butter divided
  • 1/4 cup heavy cream
  • 1 1/2 cups sliced button mushrooms
  • 8 ounces peeled shrimp
  • 1/4 cup all purpose flour


  1. Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray. Place a large pot of boiling water over high heat and bring to a boil.
  2. Place the fish fillets skin side down in baking dish. Season with salt and pepper, add the wine, and sprinkle with dill. Cover with foil and bake 15 minutes until fish just begins to flake. When done cooking, pour off the liquid and reserve for a sauce. Peel skin from fish and discard. Increase oven temperature to 425 degrees F.
  3. When the fish goes into the oven, add the potatoes to the boiling water and cook 15-20 minutes until soft. Drain well and mash with a potato masher until smooth. Add 3 tablespoons butter, cream, and salt and pepper to taste. Stir until butter is melted and well-combined.
  4. While fish and potatoes cook, heat 1 tablespoon of butter in a large skillet over medium heat. Add mushrooms and cook until starting to soften, about 3 minutes. Add shrimp and cook until just pink, about 1-2 minutes, stirring to ensure they are evenly cooked. When ready, spread mushrooms and shrimp over cooked fish and return skillet to stovetop.

  5. Add 4 tablespoons of butter to the skillet and melt over medium heat. Whisk in flour and cook about 2 minutes, stirring constantly. Slowly whisk in reserved cooking liquid. Bring to a boil. Remove from heat and pour over the fish mixture.
  6. Spoon the mashed potatoes on top of the dish, spreading evenly. Return to the oven and bake about 20 minutes until golden brown.