The traditional shepherd’s pie is given an ocean-friendly update by Fresh Ideas Start Here‘s Chef Lucas Harrison, who replaces ground beef with a handful of fresh seafood and gravy with a delectable cream sauce.
3 tbsp butter
2 tbsp olive oil
1 small leek, sliced thinly
2 stalks celery, small diced
1 white onion, small diced
6 cloves garlic, minced
3 tbsp fresh thyme, chopped
100 mL white wine
150 mL cream
200 g sockeye salmon, cut into one-inch chunks
200 g ling cod, cut into one-inch chunks
120 g spot prawns, halved lengthwise
1 small handful parsley, chopped
1 tbsp fresh lemon juice
2 tsp salt
1 lb Yukon Gold potatoes, peeled and cut into 2” (4 cm) chunks
80 g butter
200 mL whipping cream
2 tsp salt
1. Preheat oven to 200°C
2. Place potatoes into a medium pot and add enough cold water to cover. Bring to a boil, then reduce to a simmer and cook until fork tender.
3. While potatoes are cooking, place cream, butter, and salt into a small pot and warm through on low heat.
4. Strain potatoes and push through a ricer or sieve into a medium-sized bowl.
5. Mix hot cream mixture into cooked potatoes and combine until smooth. Cover bowl with plastic wrap to maintain warmth and set aside.
1. Add olive oil and butter to a medium-sized pan on medium heat.
2. Once pan is hot and butter is melted, add leek, onion, celery, garlic, thyme, and salt. Sweat the vegetables until transparent and tender.
3. Add white wine and reduce by half, then add cream.
4. Immediately after adding cream, add salmon, cod, and prawns.
5. Cook fish 50 percent, then add parsley and lemon juice.
6. Pour seafood mixture into an ovenproof baking dish.
7. Spoon mashed potatoes evenly over top, covering all of the creamy fish mixture.
8. With a fork, roughen up the top of your pie
9. Bake for 10 minutes at 200°C
10. To get extra golden-brown colour, broil in oven for an additional 5 minutes
11. Remove from oven, let cool for 10 minutes, and serve.