JB’s French Fish Pie

Peel the potatoes, cut into chunks, and boil in salted water until tender; drain well and mash with half the butter.

Preheat your oven to 200°C (400°F).

In a large skillet, melt the remaining butter and sauté the sliced leeks over medium heat until soft and translucent.

Add the white wine to the leeks and let it reduce by half, scraping up any fond from the pan.

Stir in the heavy cream and simmer for 2-3 minutes until the sauce slightly thickens, then season with salt, pepper, and fresh herbs.

Gently fold the cubed salmon and white fish into the leek cream sauce, ensuring they are evenly coated.

Transfer the fish mixture into a deep oven-proof baking dish.

Spread the mashed potatoes evenly over the top of the fish, using a fork to create little ridges for texture.

Bake in the center of the oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling at the edges.

Let the pie rest for 5-10 minutes before serving to allow the sauce to set slightly.