Shepherd'S Pie With Fish And Celeriac

• 2 pounds celeriac peeled, roughly chopped
• 2 pounds red skinned potatoes peeled, roughly chopped
• 8 tablespoons butter
• 2 cups milk 1/4 cup warmed
• 1 1/2 pounds leeks thickly sliced
• 1/4 cup flour
• 2 pounds boneless white fish roughly chopped
• 2 teaspoons lemon juice
• 2 tablespoons chopped fresh chives

1. Preheat the oven to 425u0b0F. 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. 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.

red skinned potatoes, butter, milk, leeks, flour, boneless white fish, lemon juice, fresh chives

Taken from www.yummly.com/recipe/Shepherd_s-Pie-with-Fish-and-Celeriac-1401175 (may not work)