Fish Shrimp Pie

Ingredients

• 400 g sweet potatoes
• Salt
• 1 stalk leek
• 2 carrots
• 1 Garlic clove
• 400 g fish fillet (ready‑to‑cook, skinless, e.g., salmon, cod, pollock)
• 400 g shrimp (ready‑to‑cook, peeled and deveined)
• 2 tbsp olive oil
• 1 tbsp flour
• 50 ml dry white wine
• 250 ml fish stock
• 150 ml Heavy Cream
• pepper (ground)
• 100 ml lukewarm milk
• 3 tbsp freshly grated cheese (e.g., Gouda)
• 2 tbsp butter
• nutmeg (freshly grated)','2 tbsp chopped parsley

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for 25‑30 minutes.

2. 2.

   Slice the leek lengthwise, wash, trim and cut into thin rings. Peel the carrots and slice them thinly. Separate the garlic clove and finely chop it. Wash and pat dry the shrimp and fish; cut the fish fillet into bite‑sized pieces. In a hot pan with oil, sauté the garlic until translucent, add the remaining vegetables and cook briefly. Dust with flour, pour in wine and stock, whisk well to avoid lumps. Add cream, fold in fish and shrimp, season with salt and pepper, and simmer on medium heat for about 10 minutes until thickened.

3. 3.

   Drain the potatoes, let them steam dry, mash through a potato masher and mix with milk, cheese and butter. Season with salt, pepper and nutmeg, then fill a piping bag fitted with a star tip.

4. 4.

   Preheat the oven to 200 °C (400 °F) on both top and bottom heat.

5. 5.

   Fold parsley into the stew, taste again, and spread in a baking dish. Pipe the mashed potato mixture over the stew so it is fully covered, then bake for about 40 minutes until golden.

6. 6.

   Serve with optional carrot‑peas vegetable side if desired.