Fish Shepherd'S Pie

17 ingredients
6 steps

Ingredients

  • 1 cup fish stock
  • 1 sprig fresh thyme
  • 1 None bay leaf, halved
  • 2 stalks celery, sliced
  • 1 None leek, sliced
  • 1 None onion, chopped
  • 2 cups milk
  • 18 oz smoked cod, diced
  • 12 None raw shrimp, peeled, deveined, halved lengthwise
  • 6 None cherry tomatoes, quartered
  • 3 tbsp fresh flat-leaf parsley leaves, roughly chopped
  • 4 1/2 tbsp butter
  • 2 tbsp flour
  • 1/4 cup heavy cream
  • 2 1/4 lb potatoes, peeled, chopped
  • 2 None large egg yolks
  • 1/3 cup grated Cheddar cheese

Directions

  1. 1
    In a saucepan, combine stock, thyme and 1/2 the bay leaf. Bring to a boil then add celery, leek and onion. Reduce heat to medium and simmer for 5 mins, or until vegetables are tender. Strain stock into a clean saucepan and place vegetables in a bowl, discarding bay leaf.
  2. 2
    In a separate saucepan, combine milk with remaining bay leaf. Bring to a boil. Add cod and bring back to a boil. Set aside for 5 mins. Remove cod from milk with a slotted spoon and transfer to vegetable mixture. Discard bay leaf.
  3. 3
    Bring strained stock back to a boil and add shrimp. Cook for 1-2 mins, until pink. Remove from stock with a slotted spoon and transfer to vegetable mixture.
  4. 4
    Distribute vegetable, cod and shrimp mixture between 8 (10.5 oz) ramekins and top with tomatoes and parsley.
  5. 5
    Meanwhile, to make the bechamel sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 min. Stir in reserved milk and stock until smooth. Cook, stirring, until mixture boils and thickens. Simmer for 3 mins then stir in cream. Spoon into ramekins.
  6. 6
    Preheat oven to 350°F. Cook potatoes in boiling water until tender. Drain and mash with egg yolks. Distribute between ramekins and sprinkle with cheese. Bake for 20-25 mins, until golden brown. Serve hot.

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