Smoked Salmon Pie with Kumara and Potato Mash

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, May 27, 2018.

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This pie can be made the night before or morning of. If you don’t have an oven-proof pan, transfer to a baking dish. Remove from fridge when you get home and bake for about 25 minutes at 200°C until piping hot. Enjoy our twist on the classic smoked fish pie!

Ingredients

Mash

400g kumara
400g agria potatoes
2 Tbsp butter
½-1 Tbsp wholegrain mustard
½ tsp salt
¼-½ cup milk

Pie

1 leek
1 Tbsp butter
1 tsp chicken stock powder
1 cup boiling water
500ml béchamel
250g frozen peas
Zest of 1 lemon
½ tsp salt
200g hot smoked salmon
½ bag baby spinach

To Serve

1 lemon

Steps

Preheat oven to high grill. Bring a large pot of salted water to the boil. Bring a half full kettle to the boil. Peel and dice kumara and potatoes 2cm. Cook in boiling water for about 14 minutes, until tender. Drain and return to pot with butter, mustard, salt and milk. Mash until smooth and season to taste with pepper.
Cut leek in half lengthways and thinly slice (discard tough green part). Heat a drizzle of oil and butter in a large fry-pan on medium heat. Cook leek for 3-4 minutes, until tender. Combine chicken stock powder and boiling water in a heat-proof bowl.
Add béchamel and stock to pan with leek. Cook for about 3 minutes, whisking, until smooth and slightly thickened. Add peas, lemon zest, salt and cook for a further 2 minutes, until bright green and tender.
Remove pan from heat and flake in salmon, removing any remaining scales or bones. Add spinach, fold to combine and season to taste. Top pie filling with mash and evenly spread out.
Grill for 4-5 minutes, until golden and slightly crispy. Cut lemon into wedges.
Divide smoked salmon pie between plates and serve a lemon wedge on the side.

Nutritional Information

Energy	2489 kj 595 kcal
Protein	30.9g
Carbohydrate	59.3g
Fat	24.6g