Fish Pie with Crunchy Kumara Topping
Creamy and crunchy textures blend together deliciously in this family favourite.
Ingredients
Kumara
- 800 g kumara peeled & diced
- ⅓ cup milk
Filling
- ½ cauliflower cut into small florets
- 1 leek cut in half lengthways & thinly sliced
- 1 bunch parsley roughly chopped
- 550 g market fish sliced 3cm
- 1 Tbsp butter
- 1 tsp salt
- 3 tsp cornflour
- ½ tsp lemon pepper
- 1½ cups chicken stock
- 250 g frozen peas
- 125 g sour cream
Topping
- 1 Tbsp butter melted
- 100 g panko breadcrumbs
- 50 g grated Parmesan cheese
- ½ tsp salt
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to a rolling boil. Set aside a large baking dish.
- Prep kumara. Add to pot of boiling water and cook on high heat for 15-20 minutes, until very tender. Drain well and return to pot to with milk. Mash until smooth and season with salt and pepper.
- Prep cauliflower, leek and parsley. Pat fish dry and remove any scales or bones. Slice 3cm and season with salt and pepper. Lay fish in a single layer in baking dish.
- Heat first measure of butter in medium pot with lid on medium-high heat. Cook leek with salt for 2-3 minutes, until starting to soften. Add cornflour and lemon pepper and cook for a further 30 seconds or until fragrant. Add cauliflower and stock, mix well and bring to boil. Cook with the lid on for about 5 minutes, until cauliflower is tender. Remove from heat, stir through peas, sour cream and parsley and season to taste with salt and pepper. Pour over fish.
- Melt second measure of butter. In a medium bowl, combine breadcrumbs, Parmesan, salt and butter. Incorporate with your fingers to mix through butter. Top filling with kumara and scatter over topping.
- Cook pie for 10-12 minutes, until top is crispy and fish is just cooked. Allow to cool, before cutting into portions.
- Serve pie.
