This take on shepherd’s pie will go down swimmingly. The subtle flavours of cod or walleye shine in a cream sauce that mixes leeks and shallots with a seductive splash of white wine. The crowning layer of buttery mashed potatoes will have you hooked.
Ингредиенты
- 4 large potatoes, peeled and cubed (4 cups/680 g)
- 3 tbsp (40 g) butter
- 3 tbsp (45 ml) 15% light cream or milk
- 1 ½ lb (675 g) skinless white-fleshed fish (like walleye or cod), cubed
- 1 small leek, thinly sliced
- 1 stalk celery, thinly sliced
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- ¼ cup (55 g) butter
- 3 tbsp (45 ml) white wine
- ¾ cup (180 ml) chicken or vegetable broth
- 1/3 cup (75 ml) 15% light cream
- Salt and pepper
Инструкция
- In a large pot of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain.
- With a potato masher, crush the potatoes with the butter. Add the cream and purée until smooth. Season with salt. Set aside.
