Upside Down Fish Pie Recipe is a Seafood Lover’s Delight
Mashed potatoes creat the crust for this pie filled with salmon, shrimp and vegetables
If you adore seafood, you’re probably always on the lookout for creative ways to cook it, especially in the winter. That’s what makes this upside down fish pie recipe such a keeper. It’s filled with succulent shrimp and flaky salmon, plus tomatoes, broccolini and herbs. The crust is made with mashed potatoes, which is just genius! This recipe makes a delicious one-pot dinner, and all you have to do is put the ingredients in a casserole dish and bake it in the oven. It’s super healthy, too. Shrimp and salmon contain beneficial fats called omega-3 fatty acids that research shows protect the heart and improve brain health.
This is truly a dinner you can feel good about eating. Plus, it’s easy to make and takes just 15 minutes of prep time. Check out our video and see how simple it is to pull together. And the next time you’re wondering what to eat for dinner, give it a try.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 lbs. potatoes, cut into 1 1/4” pieces
- Boiling water
- 11 oz. broccolini, trimmed
- 3 1/2 oz. tartar sauce
- 1/2 Tbs. olive oil + additional
- Sea salt and black pepper
- 14 oz. salmon fillet, skin and pin bones removed
- 11 oz. ripe mixed-color cherry tomatoes, halved
- 1 bunch chives (about 3/4 oz.), finely chopped + additional (optional)
- 6 oz. peeled jumbo shrimp
- 1/2 lemon
Instructions
PrintHeat oven to 400°F. Place potatoes in large shallow casserole dish and cover with boiling water. Over high heat, bring to a boil; cook 15 min., or until tender, adding broccolini during the last 4 min. of cooking. Drain; remove broccolini; reserve.
Return potatoes to casserole dish; add tartar sauce and 1/2 Tbs. olive oil. Mash mixture; season to taste with salt and pepper. Over medium heat, using back of spoon, spread mixture over base and up sides of dish. Drizzle with additional oil. Bake until golden, about 20 min.
Meanwhile, slice salmon lengthwise to about 1/2” thickness. In large bowl, toss together salmon, tomatoes, chives, shrimp and lemon juice; season to taste with salt and pepper.
Arrange broccolini over potato mixture in casserole dish; top with salmon, shrimp and tomato mixture. Bake until shrimp and salmon are cooked through, about 10 min. If desired, sprinkle with additional chopped chives.
This recipe originally ran in our print issue.
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