Cheesy Smoked Fish Pie with Broccoli

Cheesy Smoked Fish Pie with Broccoli

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 4, 2016.
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A tasty cheesy smoked fish pie!

Ingredients

POTATO MASH

  • 300g red kumara, peeled and diced 2cm
  • 300g potatoes, peeled and diced 2cm
  • 1 cup frozen peas, defrosted
  • 1 tablespoon butter
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 cup grated Colby cheese

FILLING

  • 1 leek, white and pale green part only, cut in half lengthways and thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 2 1/2 cups milk
  • 1/2 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1/2 cup grated Colby cheese
  • 1/2 bag baby spinach leaves, finely chopped
  • 3 tablespoons finely chopped parsley leaves and stalks
  • 3/4 teaspoon salt
  • 300g smoked hoki

TO SERVE

  • 1 head broccoli, cut into medium florets
  • 30g capers (optional, adults)
  • 1 lemon (optional, adults)

Steps

  1. oven to 200°C. Bring a pot of salted water to the boil.
  2. Cook kumara and potatoes in pot of boiling water until very soft, 12–15 minutes. Add peas to pot and cook for 1 minute until warmed through. Drain and mash with butter, milk and salt until smooth. Season to taste with pepper.
  3. Prepare filling. Heat a drizzle of oil in a fry-pan on medium heat. Cook leek for 3–4 minutes, until soft. Add butter and cook for about 1 minute until melted. Add flour and cook for 1 minute, stirring, then gradually add milk, stirring constantly to avoid any lumps forming.
  4. Bring to a simmer and cook for 2–3 minutes until starting to thicken. Add mustard, second measure of cheese, spinach, parsley and salt. Cook for a further 1–2 minutes until spinach has wilted. Remove any bones from fish, flake into sauce and fold through. Season to taste with pepper.
  5. Pour filling into an oven dish. Top with mash and spread out evenly. Using a fork, make a wave pattern on top of mash then sprinkle over remaining cheese. Bake for about 10 minutes until heated through. Switch oven grill to high and cook for a further 2–3 minutes until cheese is melted and golden.
  6. While pie is cooking, bring a pot of salted water to the boil. Cook broccoli for 3–4 minutes until bright green and tender. Drain and return to pot to keep warm. Cut lemon into wedges.
  7. Divide cheesy smoked fish pie between plates and serve broccoli on the side. Sprinkle capers over pie and serve a lemon wedge on the side (if using).

Nutritional Information

Energy 2194 kj
524 kcal
Protein 31.3g
Carbohydrate 41.5g
Fat 24.8g