Fish Shepherd’s Pie

By á-4084

This dish turned out awesome! I used cod for the fish and added a little extra cream to the mashed potatoes for a lighter texture. Everyone loved it!

Ingredients

• MASHED POTATOES:
• 4 cups potatoes, peeled and cubed (680 g)
• 3 tablespoons butter (40 g)
• 3 tablespoons 15% light cream or milk (45 ml)
• FILLING:
• 1 1/2 pounds skinless white-fleshed fish (like walleye or cod), cubed (675 g)
• 1 small leek, thinly sliced
• 1 stalk celery, thinly sliced
• 1 shallot, chopped
• 1 clove garlic, finely chopped
• 1/4 cup butter (55 g)
• 3 tablespoons white wine (45 ml)
• 3/4 cup chicken or vegetable broth (180 ml)
• 1/3 cup 15% light cream (75 ml)
• Salt and pepper

Details

Servings 4
Adapted from ricardocuisine.com

Preparation

Step 1

Mashed Potatoes:

In a large pot of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain.

With a potato masher, mash the potatoes with the butter. Add the cream and purée until smooth. Season with salt. Set aside.

Filling:

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a large non-stick skillet over high heat, brown half the fish cubes at a time in 2 tablespoons of the butter. Season with salt and pepper. Set aside on a plate. Discard the cooking liquid.

In the same skillet, soften the vegetables in the remaining butter (2 tablespoons) for 5 minutes. Season with salt and pepper. Deglaze with the wine. Add the broth and cream. Let simmer over medium-high heat for about 10 minutes or until the sauce has reduced by three-quarters. Drain the fish pieces and add to the sauce.

Spoon the fish mixture into four 1 1/2-cup (375 ml) ramekins or into an 8-inch (20 cm) square baking dish. Spread the mashed potatoes over the fish. (At this point, the shepherd’s pie can be refrigerated or frozen.)

Bake for 20 minutes (or 40 minutes if refrigerated or frozen). Finish under the broiler, if desired. Let cool for 10 minutes before serving.