How to Make Shrimp Shepherd’s Pie
This is one of the best dishes in life, with lots of shrimp, seasonings, and a super creamy cassava mash. Let’s learn how to make shrimp shepherd’s pie!
Equipment
- Stove
- Oven
Ingredients
Filling
- 2.2 lbs of Shrimp cleaned (1 kg )
- Salt to taste
- Black Pepper to taste
- 4 tbsp of Olive Oil 1.8 fl oz (52 mL)
- 1 unit of Onion chopped
- 3 cloves of Garlic minced
- 2 units of Tomato seedless, chopped
- Cilantro chopped, to taste
Topping
- 2.2 lbs of Cassava cooked (1 kg )
- 7 oz of Cream Cheese (200 g)
- Salt to taste
- 1.8 oz of Parmesan Cheese grated (50 g)
Instructions
Filling
- Set aside some shrimp to place on the top of the shepherd's pie
- Season the shrimp with salt and black pepper to taste and mix well
- Let it marinate for about 5 minutes
- Heat a pan and add some olive oil
- When hot, add some shrimp and cook for about 1 minute, flip to brown the other side
- Remove and set aside
- Add more shrimp to the pan and repeat the process
- If necessary, add more olive oil
- Once finished with all the shrimp
- In the same pan, add the onion and garlic, and sauté over low heat
- Gradually, the shrimp’s flavor will release, and the onion will become translucent
- Then add the seedless tomatoes and sauté for another 5 minutes until they wilt
- Season with a bit of salt and black pepper
- Turn off the heat and add the reserved shrimp and chopped cilantro
- Mix and set aside
Topping
- Cook the cassava in a pressure cooker
- While still hot, remove the central string of the cassava and mash well
- When the cassava is mashed, add the cream cheese and season with salt
- Mix well
Assembly
- Take a baking dish of about 7.9×11.8 inch (20x30cm) and grease with butter
- Spread a little more than half of the cassava mash on the bottom
- On top, add the entire shrimp filling
- Then add the remaining cassava mash
- Finish with plenty of grated Parmesan cheese
- Preheat the oven to 392°F (200ºC) and bake for 15 minutes or until the cheese melts
- Finish with the reserved and grilled shrimp (seasoned with salt and black pepper, browned in olive oil) and a bit of chopped cilantro
Notes
Tips:
– Valid to: 3 days under refrigeration;
