Baked Seafood Casserole With Shrimp and Tilapia


This creamy casserole is like a shepherd's pie with seafood instead of minced meat.

Creamy Seafood Casserole
Photo: Hans Gissinger
Hands On Time:
30 mins
Total Time:
55 mins
4 serves

A classic shepherd's pie inspires this recipe for seafood casserole. Veggies cook in dry white wine and make the perfect base to cradle fresh tilapia and shrimp. Top that mixture with creamy hand-mashed potatoes, and sprinkle on some bread crumbs. Let the oven do the rest of the work.

If you want to cut the prep time in half, try some instant mashed potato upgrades instead of prepping the potatoes from scratch. Also, if you have some white wine left from cooking, pour a glass for yourself; it will also pair nicely with the meal.


  • 3 tablespoons plus 1/4 cup olive oil

  • 1 large onion, chopped

  • ½ pound medium carrots (about 4), halved lengthwise and thinly sliced

  • ½ pound medium parsnips (about 4), halved lengthwise and thinly sliced

  • 2 stalks celery, thinly sliced

  • kosher salt and black pepper

  • 2 tablespoons all-purpose flour

  • ½ cup dry white wine

  • 1 cup heavy cream

  • ¼ cup chopped fresh flat-leaf parsley

  • 1 ½ pounds waxy potatoes, peeled and quartered

  • 12 ounces skinless tilapia fillets (about 3), cut into 1-inch pieces

  • ½ pound peeled and deveined medium shrimp (about 18), tails removed

  • ½ cup coarse fresh bread crumbs


  1. Heat oven to 375° F. Heat 2 tablespoons of the oil in a large pot over medium heat.

  2. Add the onion, carrots, parsnips, celery, and ½ teaspoon salt and cook, stirring occasionally, until tender, 15 to 18 minutes.

  3. Sprinkle with the flour and cook, stirring, for 1 minute (do not let darken).

  4. Add the wine and simmer until nearly evaporated.

  5. Add the cream, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil.

  6. Remove from heat, stir in the parsley, and transfer to an 8-inch square baking dish.

  7. Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil and add 1 teaspoon salt.

  8. Reduce heat and simmer until tender, 15 to 18 minutes.

  9. Reserve ¾ cup of the cooking water, drain the potatoes, and return them to the pot.

  10. Add ¼ cup of the remaining oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup of the reserved cooking water and mash (adding more cooking water, if necessary) until smooth.

  11. Nestle the fish and shrimp in the vegetable mixture and top with the potato mixture.

  12. In a small bowl, combine the bread crumbs and the remaining 1 tablespoon of oil and sprinkle over the potatoes.

  13. Place the dish on a rimmed baking sheet and bake until golden brown, 20 to 25 minutes.

Nutrition Facts (per serving)

789 Calories
49g Fat
53g Carbs
36g Protein
Nutrition Facts
Calories 789
% Daily Value *
Total Fat 49g 63%
Saturated Fat 18g 90%
Cholesterol 210mg 70%
Sodium 560mg 24%
Total Carbohydrate 53g 19%
Total Sugars 8g
Protein 36g
Calcium 160mg 12%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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