Fish Shepherd's Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,723 mg | (43 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 168 μg | (84 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 500 grams fish fillets (such as salmon)
- 250 grams shrimp (peeled and deveined)
- 1 stalk Leeks
- 2 carrots
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 100 grams Crème fraiche
- freshly ground peppers
- softened butter (for greasing)
- 2 Tbsps freshly chopped Dill
- 2 Tbsps lemon juice
- 50 grams grated Cheese (such as Cheddar)
- 100 milliliters milk
- Nutmeg
- 2 Tbsps freshly chopped Dill (or parsley)
Preparation steps
Rinse the potatoes, peel and boil in salted water for about 30 minutes, until fork-tender.
Preheat the oven to 200°C (approximately 400°F).
Rinse the salmon, pat dry and cut into bite-sized pieces. Rinse the shrimp and pat dry. Trim the leek, rinse and cut into rings. Peel the carrot and cut into small cubes.
Melt 2 tablespoons butter in a pan, sauté the leek and carrots for 2-3 minutes, until the leek is translucent. Sprinkle in the flour, gradually stir in the milk, season with salt and pepper and then stir in the crème fraîche. Remove from the heat and season with salt and pepper.
Grease a large baking dish with butter. Fill with fish, shrimp and dill, drizzle with the lemon juice and then pour the sauce over top.
Drain the potatoes, let the steam evaporate and mash. Mix in the remaining butter, cheese and hot milk, season with salt and nutmeg and then spread over the fish mixture. Bake for about 35 minutes, until golden brown.
