Smoked Fish Pie with Kumara Mash Serves 4

600g kumara, peeled and cut into pieces
½ cup milk
salt and freshly ground black pepper
3 Tbs olive oil
1 onion, chopped
4 Tbs plain flour
2 ½ cups milk
600g smoked hoki, flaked
¼ cup parsley, chopped
¼ cup capers
3-4 Tbs fresh Parmesan, grated

1 Cook kumara in boiling salted water for 10-15 mins. Drain and mash kumara, beating in ½ cup milk, until fluffy. Season with salt and pepper to taste.
2 Heat a saucepan, add oil and cook onion for 5 mins to soften. Stir in flour and cook for 1 min. Gradually add 2½ cup milk, stirring until sauce thickens.
3 Stir in smoked fish, capers, parsley and season with salt and pepper. Put mixture into ovenproof dish. Top with hot kumara mash and sprinkle with parmesan.
4 Place under a preheated grill for 5 minutes until golden brown.

 

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