Fish pie with kumara mash

Here's a hearty meal dads all around the world will love. Serves 5, ready in 40 mins

  • 1 hr cooking
  • Serves 5
  • Print


  • 800 gram kumara, peeled and chopped
  • salt and freshly ground black pepper
  • 25 gram butter
  • 1/4 cup white wine
  • 2 1/2 cup milk
  • 1 bay eaf
  • 1 onion, halved
  • 1 stick celery, roughly chopped
  • 5 black peppercorns
  • 300 gram fresh white fish fillet
  • 25 gram butter
  • 4 tablespoon flour
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped parsley
  • 600 gram smoked fish, skin and bones removed
  • 3 eggs, hard-boiled and quartered
  • 1/2 cup fresh bread crumbs
  • extra butter


  • 1
    Peel and chop kumara and cook in salted water until tender. Drain, add 25g of butter. Mash until smooth.
  • 2
    Meanwhile, gently heat wine, milk, bay leaf, onion, celery and peppercorns in a saucepan.
  • 3
    Add fish and heat gently until fish is cooked. Remove the fish from milk, leave milk to infuse flavours for 10 minutes and then strain, discarding the solids. Return the milk to the pan.
  • 4
    Preheat oven to 180C. In a separate saucepan, melt butter and mix in flour, stirring for 1 to 2 minutes. Gradually pour in warm milk, stirring until mix thickens. Stir in the dill and parsley.
  • 5
    Arrange fish and eggs in the base of a baking dish and pour the sauce over. Cover with kumara and make furrows with a fork. Sprinkle over crumbs and dot with butter. Bake for 20 minutes until crumbs are golden.

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