Fish Shepherd'S Pie - cooking recipe

Ingredients

1 cup fish stock
1 sprig fresh thyme
1 None bay leaf, halved
2 stalks celery, sliced
1 None leek, sliced
1 None onion, chopped
2 cups milk
18 oz smoked cod, diced
12 None raw shrimp, peeled, deveined, halved lengthwise
6 None cherry tomatoes, quartered
3 tbsp fresh flat-leaf parsley leaves, roughly chopped
4 1/2 tbsp butter
2 tbsp flour
1/4 cup heavy cream
2 1/4 lb potatoes, peeled, chopped
2 None large egg yolks
1/3 cup grated Cheddar cheese

Preparation

In a saucepan, combine stock, thyme and 1/2 the bay leaf. Bring to a boil then add celery, leek and onion. Reduce heat to medium and simmer for 5 mins, or until vegetables are tender. Strain stock into a clean saucepan and place vegetables in a bowl, discarding bay leaf.
In a separate saucepan, combine milk with remaining bay leaf. Bring to a boil. Add cod and bring back to a boil. Set aside for 5 mins. Remove cod from milk with a slotted spoon and transfer to vegetable mixture. Discard bay leaf.
Bring strained stock back to a boil and add shrimp. Cook for 1-2 mins, until pink. Remove from stock with a slotted spoon and transfer to vegetable mixture.
Distribute vegetable, cod and shrimp mixture between 8 (10.5 oz) ramekins and top with tomatoes and parsley.
Meanwhile, to make the bechamel sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 min. Stir in reserved milk and stock until smooth. Cook, stirring, until mixture boils and thickens. Simmer for 3 mins then stir in cream. Spoon into ramekins.
Preheat oven to 350\u00b0F. Cook potatoes in boiling water until tender. Drain and mash with egg yolks. Distribute between ramekins and sprinkle with cheese. Bake for 20-25 mins, until golden brown. Serve hot.