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
- 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
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).