Fisherman'S Pie

• 4 lbs mashing potatoes, peeled, chopped
• 1 tbsp olive oil
• 1/4 cup butter
• 2 cloves garlic, crushed
• 1 None onion, diced
• 3/4 cup brandy
• 3/4 cup fish stock
• 1 cup cream
• 12.5 oz boneless, skinless salmon, diced
• 12.5 oz boneless, skinless firm white fish, such as cod, diced
• 12 None tiger shrimp, shelled, deveined
• 5.25 oz frozen peas
• 1.5 oz fresh chives, roughly chopped
• 1/2 cup flat leaf parsley
• 1/2 cup milk
• 3 None scallions, finely sliced
• None None Lemon wedges, to serve
• None None Crusty bread, to serve

1. Bring a large saucepan of salted water to boil. Add potatoes; cook for 15 mins, or until tender. Drain potatoes and return to pan. Mash until smooth.
2. Meanwhile, in a separate saucepan, heat the oil and 2 tbsp butter over medium-high heat until butter is melted. Add garlic and onion and season to taste. Heat, stirring, for 5 mins, until soft but not browned. Add brandy; cook for 3-4 mins, until reduced slightly. Add stock and cream. Bring to a simmer. Stir in fish, shrimp, peas, chives and parsley. Return to a simmer for 2 mins. Remove from heat.
3. Preheat oven to 400u0b0F. Stir one-quarter of the mashed potatoes into the fish mixture. Season to taste and transfer to a casserole dish.
4. Add milk, scallions and remaining butter to remaining mashed potatoes; stir to combine. Season to taste. Spoon over fish mixture.
5. Bake for 25 mins, or until golden on top. Serve hot with lemon wedges and crusty bread on the side.

mashing potatoes, olive oil, butter, garlic, onion, brandy, fish stock, cream, salmon, white fish, shrimp, frozen peas, fresh chives, flat leaf parsley, milk, scallions, lemon wedges, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/26947 (may not work)