Fish Shepherd’s Pie
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.
Ingredients
- 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
Instructions
- 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.
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.