Fish Shepherd’s Pie | RICARDO

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