easy lobster shepherd's pie

Lobster Shepherd’s Pie

  • Author: Kate Morgan Jackson
  • Yield: 4


This easy recipe for lobster shepherd’s pie gives a luxurious seafood spin to everyone’s favorite comfort food supper!


  • 4 Yukon Gold potatoes, quartered
  • 6 tablespoons butter
  • 3/4 cup half and half
  • 1 cup baby carrots
  • 1 medium sweet onion, peeled and roughly chopped
  • 2 tablespoons tomato paste
  • ¼ cup flour
  • 1 cup clam juice
  • 1 teaspoon Old Bay seasoning
  • Pinch each of salt and pepper
  • 4 medium lobster tails, shelled and meat cut into bite-sized chunks


  1. Preheat oven to 400.
  2. Place potatoes in a pot of water and bring to a boil. Cook until potatoes are fork-tender, about 15 minutes.  Drain and return to pot.  Mash with a potato masher or ricer and add 2 tablespoons of butter and ¼ cup half and half.  Mash again and season to taste with salt and pepper.  Set aside.
  3. Melt remaining butter in a large deep skillet over medium-high heat. Add carrots and onions and stir until onions are soft, about 5 minutes.  Stir in tomato paste and then flour.   Stir in clam juice, Old Bay and remaining half and half and simmer until thickened.  Stir in lobster meat.
  4. Transfer the lobster mixture to a shallow baking dish. Spread the mashed potato mixture on top and bake for 30 minutes.  If you want the top a little browned, switch the oven to broil for the last few minutes, watching carefully.
  5. Ladle into soup bowls or rimmed plates and serve!