Smoked Fish Pie with Kumara Mash

Published

Ingredients

  • 600 gms kumara, peeled and cut into pieces
  • 1/2 cup milk
  • salt & freshly ground black pepper
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 4 tbsp plain flour
  • 2 1/2 cups milk
  • 600 gms smoked hoki, cooked and flaked
  • 1/4 cup parsley, chopped
  • 1/4 cup capers
  • 3 - 4 tbsp parmesan cheese, freshly grated

Preparation

  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.

Further Information

Yield 4