Lobster Shepherd’s Pie
This easy recipe for lobster shepherd’s pie gives a luxurious seafood spin to everyone’s favorite comfort food supper!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: American
Ingredients
Scale
- 1 pound Yukon Gold potatoes, scrubbed and quartered
- 4 tablespoons butter
- 1/2 cup milk
- 4 carrots
- 1 medium sweet onion, peeled
- 2 tablespoons tomato paste
- ¼ cup flour
- 1 cup clam juice
- 1 teaspoon Old Bay seasoning
- Pinch each of salt and pepper
- 6 ounces thawed frozen peas
- 1 1/2 cups cooked lobster meat
Instructions
- Preheat oven to 400.
- 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 1/2 cup of milk. Mash again and season to taste with salt and pepper. Set aside.
- 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 simmer until thickened. Stir in peas and lobster meat.
- Ladle lobster mixture into soup bowls or rimmed plates, top with mashed potatoes and serve!
Find it online: https://www.framedcooks.com/lobster-shepherds-pie/