Julie Le Clerc: Light smoked fish pie with kumara mash

Picture / Carolyn Robertson

Serves 4

600g kumara, peeled and cut into even-sized pieces
1/2 cup trim milk
sea salt and freshly ground black pepper
3 Tbs olive oil
1 onion, chopped
4 Tbs plain flour
2 1/2 cups trim milk
600g smoked fished, skin and bones removed, flaked (I used smoked hoki)
1/4 cup chopped parsley
1/4 cup capers, drained
3-4 Tbs grated fresh Parmesan

1. Cook kumara in boiling salted water for 10-15 minutes or until very tender. In a small saucepan, gently heat 1/2 cup trim milk until warm. Drain and mash kumara, beating in warmed milk until mash is smooth and fluffy. Season with salt and pepper to taste and keep warm.

2. Heat a saucepan, add oil and cook onion for 5 minutes to soften. Stir in flour and cook for one minute. Gradually add milk, stirring continually for 5 minutes until the sauce thickens.

3. Stir in smoked fish, capers, parsley and season with salt and pepper. Divide mixture between 6 individual ovenproof dishes. Top with hot kumara mash and sprinkle with parmesan.

4. Place under a preheated grill for 5 minutes until golden brown.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.