This is such an easy fish pie and after delivering some to friends the text came back “the best fish pie ever”.
Golden kumara creates such a striking topping to an otherwise pale dish but you could also use potato.
- Prep time: 20 mins
- Cook time: 50 mins
- Finished in: 1 hour 15 mins
Ingredients
- 800g kumara, peeled and chopped
- 25g butter
- 1 tablespoon oil
- 1 onion, finely chopped
- 1 stalk celery, sliced
- 1 large carrot, finely chopped
- 1 clove garlic, crushed and finely chopped
- 3 slices bacon chopped
- 750g smoked fish, skin and bones removed
- 1 1/2 cups sour cream
- salt and freshly ground black pepper
- 1 toast slice grainy bread
- small handful flat leaf parsley leaves
- 1 clove garlic, finely chopped
- 1 tablespoon finely grated lemon rind
Method
Place kumara in a saucepan with a sprinkle of salt, cover with water and cook until tender. Drain well and then mash until smooth with the 25g butter. Set aside.
Preheat oven to 180 C.
Heat oil over a gentle heat and cook onion, celery, carrot, garlic and bacon until onion is soft. Remove from heat and transfer to a large bowl.
Flake the fish into the bowl with the onion mixture and then add the sour cream. Mix well and season to taste with salt and pepper.
Transfer mixture to a baking dish approximately 30cm x 25cm.
Spread the kumara over the fish mixture.
Place the bread, parsley, garlic and lemon in a food processor and process until fine crumbs. Sprinkle the crumbs over the kumara and bake for 25 minutes until the crumbs are golden and the filling is piping hot (cover with foil if the crumbs brown too quickly).
We love this recipe! It is now my “go to” fish pie recipe. Yum!!!
This is the only fish pie I make now since you shared the recipe on radio 6 years ago. I add all sorts of seafood as well as the smoked fish, so each time I make it it is a little different than the one before. I just adjust the ingredients to equal the recipe amounts. So versatile and Yummy! Thanks Anabelle.
Oops getting my favourite cooks mixed up, sorry Helen, I should hve clicked because of where I heard the recipe 1st on Radio Live 6 years ago, so Yummy and versatile.
Haha no problem Chris. It is more important that you like the recipe as long as you remember where to send people to find it. :)
This recipe is a super tasting dish and is now on the repeat list….I added smoked mussels to the smoked fish mixture which created a rather unctuous smoky oiled taste. The kumara mash excellent alternative to the usual. So enjoy listening to your (and Tony’s) input into our lives.
We smoke our own fish and this pie is absolutely delicious. I think bacon gives it extra flavour and the kumara topping just makes it a little more special.
In the best fish pie is it okay to use tinned smoked tuna and what would be a good substitute for the sour cream as I can’t have dairy?
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I was after some mini fish pies for a finger food lunch and couldn’t find a recipe. Decided to try a bit of freestyling using this recipe as the base. What a hit the result was so thought I would share. Made a shortcrust pastry base and baked in muffin tins. Added the fish pie ingredients minus the bacon (non meat eaters) and used natural yoghurt instead of sour cream (only because I didn’t have any in the house). Added the kumera and breadcrumb toppings and baked as per recipe. Delicious and also looked very smart!
Smells lovely!! popped in oven for tea Tonight
I cant cook to save myself, this recipe was simple to make and definitely the best tasting fish pie – I would even go as far to say best overall dish I have ever had, everybody in the house loved it. I did make it with a potato topping instead of the kumara but it was delicious. Thank you
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Hi Helen, I had my 2 grandsons ages 6 & 13 years for a few days during the school holidays so thought I would just try your Fish Pie on them along with my Husband they really enjoyed it nothing left for the next day, the 13 year old took the recipe home to make for his Mum & Dad. I found it very easy to make and enjoyed it myself very much.
Thank You,
Margaret.
A REALLY delicious and easy dish, will make again, Thanks
Sounds delish and will definitely give it a go. I do love Jamie Olivers fish pie though with the baby spinach and soft boiled eggs, so will be hard to beat that ;)
hi Helen I am going to try your fish pie recipe,I am a lady 74,is this recipe ok to bake in ramekins,as i am on my own,& freeze,i really look forward to your program on sat,I would love that joke about the potatoe,thanks Margaret
Hi Helen,
Yours does sound great, but when one is trying to lose weight, it is a bit heavy with the sour cream etc. My husband is diabetic too so I try and cook him a low fat meal.
My fish pie is always well received:
Make a low fat white sauce (approx 1 cup) and add grated rind of 1 lemon.
Cook 2 hard boiled eggs.
Poach 400g of smoked fish (or use a tin of drained smoked makerel)
400g of uncooked fresh fish – such as monkfish which stays firm.
Can also use other shellfish as well – whatever is available.
1 cup of frozen peas and corn (cover with boiling water and drain)
2 chopped Gherkins
1TB Capers
1TB chopped Parsley
Make white sauce in usual way, season.
Slice eggs into wedges
Break up smoked fish and slice fresh fish,
Stir into white sauce
Add peas/corn mix, Gherkins and Capers.
Cover with Mashed Potato with lemon rind and parsley stirred through.
PS. Sorry this is not set out in the ‘normal’ way, but I don’t have a particular recip that I follow – just one accumulated over many years!
Enjoy.
Have just dished this fish pie to the rugby watching crowd, it got demolished I wished I made more….delicious !!!