Fish and Shrimp Shepherd's Pie

Scrub and peel the potatoes and cook in a pot of boiling salted water until knife-tender, 25 to 30 minutes.

Rinse the leeks under cold water until all dirt is removed, cut lengthwise, and cut into thin rings. Peel the carrot and cut into thin slices. Peel the garlic and finely chop. Rinse the shrimp and the fish, pat dry, and cut the fish fillets into bite-size pieces. In a hot pan with oil, saute the garlic until just fragrant  ​Add the remaining vegetables and saute until softened. Sprinkle the flour evenly over the vegetables, add the wine and the stock, and stir well, making sure there are no lumps. Add the cream, the fish and the shrimp.  Stir well and season with salt and pepper. Bring the mixture to a boil and then reduce to medium heat and simmer about 10 minutes. 

Drain the potatoes and press through a ricer or mash. Place the mashed potatoes in a bowl and stir in the milk, cheese and butter. Season with nutmeg, salt and pepper to taste. Place the potatoes into a piping bag with a fluted tip.

Preheat the oven to 200°C (395°F) top and bottom heat.

Add the parsley to the filling, season again if needed and place the filling in a baking dish in an even layer. Pipe the mashed potatoes evenly over the top of the filling, make sure the filling is completely covered. Bake for about 40 minutes.