This smoke fish pie is a great winter meal, it works well with fresh or frozen smoked fish
500g Potatoes, peeled and chopped
1 knob Butter
½ cup Milk
¼ cup Cheese, grated, for sprinkling
1 Tbsp Oil
2 Tbsp Butter
2 Tbsp Plain flour
2 cups Milk
Smoked Kahawai, or Gemfish, Squid rings and Prawns
I also like boiled eggs, Broccoli and Leaks in the mix.
Cook potatoes in boiling salted water until soft (about 12 minutes). Drain and mash with butter and milk. Season to taste with salt and pepper.
Heat oven to 190C.
Drop the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Put a small amount of oil in a fry pan and cook the prawns, squid and leek (if being added)
Fold the smoked fish, eggs, prawns and squid into the sauce. Season to taste with salt and pepper (you may not need much salt, as smoked fish can be quite salty). Broccoli and leaks go well in the mix also.
Place mixture in a casserole dish, top with mashed potato and a sprinkle of bread crumbs and cheese. Cook in oven for 20 minutes until cheese is melted and golden.