Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.
Recipe information
Yield
6 Servings
Ingredients
1½
3
1
¾
1
1
⅓
¾
½
½
4
2
1
Preparation
Step 1
Preheat oven to 350°. Cook potatoes in a large pot of boiling salted water until tender, 15–20 minutes. Drain; return to pot.
Step 2
Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add leek, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add leek to potatoes along with ½ cup cream, and 3 Tbsp. melted butter. Season with salt and pepper and mash to desired texture.
Step 3
Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add zucchini and cook, stirring often, until browned and beginning to stick to skillet, 8–10 minutes. Add garlic, season with salt and pepper, and cook until fragrant, about 1 minute. Add brandy and cook, stirring, until mixture is thickened, about 2 minutes. Add tomatoes and bring to a simmer. Add white fish and salmon and cook, stirring gently, until fish is opaque around edges, about 1 minute. Stir in shrimp and trout and cook until shrimp are opaque. Remove from heat, stir in dill and remaining ¼ cup cream, and season with salt and pepper.
Step 4
Transfer filling to a 2-qt. baking dish and top with mashed potatoes, making decorative swirls with a large spoon or fork. Place on a baking sheet and bake pie until mashed potatoes are golden brown and center is hot, 40–45 minutes.