Shrimp & Sweet Potato Shepherd’s Pie : A Cozy, Coastal Comfort Food Twist
This Shrimp & Sweet Potato Shepherd’s Pie is a fresh, winter-ready take on the classic comfort dish. Juicy shrimp are nestled in a creamy white wine and herb sauce, then blanketed with velvety mashed sweet potatoes and baked until golden. It’s rich yet refreshing, deeply satisfying, and perfect for cozy nights when you want something hearty but a little elevated. Think seafood casserole meets coastal holiday vibes.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4–6 1x
Ingredients
For the Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
½ cup white wine (or broth)
½ cup heavy cream
1 tbsp butter
1 tsp fresh thyme or ½ tsp dried
Salt & pepper to taste
1 tbsp flour or arrowroot for thickening (optional)
For the Sweet Potato Topping
2 large sweet potatoes, peeled and cubed
2 tbsp butter
¼ cup milk or cream
Salt & cinnamon (optional) to taste
Instructions
Make the Topping
Boil sweet potatoes until fork-tender. Drain and mash with butter, milk, and a pinch of salt. Add a dash of cinnamon for warmth, if desired.
Prepare the Filling
Sauté onion in olive oil until soft. Add garlic, then shrimp and cook until just pink. Remove shrimp and set aside. Deglaze pan with wine, stir in cream, thyme, and butter. Thicken slightly with flour if needed, then return shrimp to the sauce.
Assemble the Pie
Pour shrimp mixture into a greased baking dish. Spread mashed sweet potatoes over the top.
Bake
Bake at 375°F for 20–25 minutes until bubbling and golden on top. Broil for 2–3 minutes for extra color if desired.
Serve Warm
Garnish with fresh thyme or parsley and serve with a side salad or crusty bread.
Nutrition
- Calories: 360 kcal
- Fat: 18g
- Carbohydrates: 24g
- Protein: 25g