Fish Pie with Potatoes Leeks Zucchini and Tomatoes

Ingredients

• 1½ pounds russet potatoes (about 3 medium), peeled, cut into 2” pieces
• Kosher salt
• 3 tablespoons unsalted butter, divided, plus 3 tablespoons melted
• 1 leek, white and pale-green parts only, thinly sliced into rounds
• Freshly ground black pepper
• ¾ cup heavy cream, divided
• 1 medium zucchini, grated
• 1 garlic clove, finely chopped
• ⅓ cup brandy
• ¾ cup canned crushed tomatoes
• ½ pound skinless firm white fish fillets (such as cod, haddock, or halibut)
• ½ pound skinless salmon or arctic char fillets
• 4 ounces medium shrimp, peeled, deveined, halved lengthwise
• 2 ounces smoked trout, flaked
• 1 tablespoon chopped fresh dill

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