Shepherd'S Pie With Fish And Celeriac

1. 1

   Preheat the oven to 425u00b0F. For the pie topping, boil or steam the celeriac and potato until soft and drain. Mash with 2 tbsp butter and warmed milk until smooth. Season to taste with salt and pepper.

2. 2

   Meanwhile, heat 4 tbsp butter in a large saucepan. For the pie filling, add the leeks and cook, covered, until soft. Add the flour and cook, stirring, 2 mins. Gradually stir in the remaining milk. Bring to a boil, stirring constantly. Add the fish and simmer, covered, 3 mins. Gently stir in lemon juice and chives without breaking up the fish. Spoon into a 10 cup ovenproof dish and add the topping. Melt the remaining butter and brush liberally on the topping. Place dish on a baking sheet and bake 25 mins, or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.