Shepherd'S Pie With Fish And Celeriac - cooking recipe

Ingredients

2 lbs celeriac, peeled, roughly chopped
2 lbs red-skinned potatoes, peeled, roughly chopped
8 tbsp butter
2 cups milk, 1/4 cup warmed
1 1/2 lbs leeks, thickly sliced
1/4 cup flour
2 lbs boneless white fish, roughly chopped
2 tsp lemon juice
2 tbsp chopped fresh chives

Preparation

Preheat the oven to 425\u00b0F. 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.
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.