Fisherman'S Pie

Name: Fisherman'S Pie
Ingredients: 4 pounds potatoes mashing, peeled, chopped; 1 tablespoon olive oil; 1/4 cup butter; 2 cloves garlic crushed; 1 onion diced; 3/4 cup brandy; 3/4 cup fish stock; 1 cup cream; 12 1/2 ounces salmon boneless, skinless, diced; 12 1/2 ounces white fish boneless, skinless firm, such as cod, diced; 12 tiger shrimp shelled, deveined; 5 1/4 ounces frozen peas; 1 1/2 ounces fresh chives roughly chopped; 1/2 cup flat-leaf parsley; 1/2 cup milk; 3 scallions finely sliced; lemon wedges to serve; crusty bread to serve

18 ingredients

5 steps

Ingredients

4 pounds potatoes mashing, peeled, chopped
1 tablespoon olive oil
1/4 cup butter
2 cloves garlic crushed
1 onion diced
3/4 cup brandy
3/4 cup fish stock
1 cup cream
12 1/2 ounces salmon boneless, skinless, diced
12 1/2 ounces white fish boneless, skinless firm, such as cod, diced
12 tiger shrimp shelled, deveined
5 1/4 ounces frozen peas
1 1/2 ounces fresh chives roughly chopped
1/2 cup flat-leaf parsley
1/2 cup milk
3 scallions finely sliced
lemon wedges to serve
crusty bread to serve

Directions

1

Bring a large saucepan of salted water to boil. Add potatoes; cook for 15 mins, or until tender. Drain potatoes and return to pan. Mash until smooth.
2

Meanwhile, in a separate saucepan, heat the oil and 2 tbsp butter over medium-high heat until butter is melted. Add garlic and onion and season to taste. Heat, stirring, for 5 mins, until soft but not browned. Add brandy; cook for 3-4 mins, until reduced slightly. Add stock and cream. Bring to a simmer. Stir in fish, shrimp, peas, chives and parsley. Return to a simmer for 2 mins. Remove from heat.
3

Preheat oven to 400°F. Stir one-quarter of the mashed potatoes into the fish mixture. Season to taste and transfer to a casserole dish.
4

Add milk, scallions and remaining butter to remaining mashed potatoes; stir to combine. Season to taste. Spoon over fish mixture.
5

Bake for 25 mins, or until golden on top. Serve hot with lemon wedges and crusty bread on the side.