Creamy and comforting, a delightful smoked fish pie perfect for any gathering.
Avoid the fuss with Jess Boell's comforting, and very adaptable creamy smoked fish pie, filled with locally sourced fish, and topped with a smooth buttery mash.
Prepare this dish ahead of time so it's ready to put in the oven and bake.
Jess's creamy smoked fish pie will definitely please a crowd.
|600g||potatoes, peeled and chopped|
|1⁄2 cup||Anchor Blue™ Milk|
|2 cups||Anchor Blue™ Milk|
|1 tsp||lemon zest|
|to taste||salt and pepper|
|500g||smoked Kahawai, flaked|
|300 - 500g||either white fish or smoked salmon (all bones removed), cut into 2cm pieces|
|3 hard boiled||eggs, chopped roughly|
|½ cup||frozen peas|
|10g||melted Anchor Butter|
|*optional*||parsley to garnish|
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- Preheat oven to 180°C fan bake.
- Boil potatoes in a large pot of salted water until tender. Drain, then mash in the pot with the Anchor Butter and Anchor Blue™ Milk. Season to taste.
- For the filling melt the Anchor Butter in a medium sized saucepan. Sprinkle in the flour and cook for a couple of minutes, on a medium heat.
- Add the Anchor Blue™ Milk half a cup at a time stirring continuously after each addition until thick and smooth.
- Remove the saucepan from heat and stir through the mustard, nutmeg, lemon zest. Season to taste with salt and pepper.
- Gently stir through the fish until well combined. Transfer to a large ovenproof dish.
- Scatter peas and boiled egg on top of the fish.
- Gently spoon over the mashed potato and spread out using the back of a spoon, making peaks as you go. Brush with the melted Anchor Butter.
- Place into the oven and bake for 25 minutes until golden and bubbling.
- Remove from the oven, serve hot with a sprinkle of fresh parsley.