Name: Old-fashioned fish and potato pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 750 gram potatoes, peeled, quartered; 1 3/4 cup (435ml) hot milk; 60 gram rice bran oil margarine/spread; 250 gram smoked hoki or cod; 1 leek, trimmed, halved,sliced lengthways; 1 tablespoon plain flour; 300 gram white fish fillets, cubed; 1/2 cup chopped parsley; 4 eggs, hard-boiled, peeled, quartered

Old-fashioned fish and potato pie

Stay warm in winter with a classic smoked fish and potato pie, topped with creamy mashed potato.

Serves 6

Prep

15M

Cook

45M

Total

Ingredients

750 gram potatoes, peeled, quartered

1 3/4 cup (435ml) hot milk

60 gram rice bran oil margarine/spread

250 gram smoked hoki or cod

1 leek, trimmed, halved,sliced lengthways

1 tablespoon plain flour

300 gram white fish fillets, cubed

1/2 cup chopped parsley

4 eggs, hard-boiled, peeled, quartered

Method

1.Preheat oven to 220°C (200°C fan-forced). Bring a large saucepan of salted water to the boil and cook potato for 12-15 minutes, until tender. Drain and mash well with 1/2 cup of milk and 10g of rice bran oil spread. Season.

2.Heat remaining milk in a deep frying pan on low. Add smoked fish, skin-side up, and poach for 3-4 minutes, until cooked through and skin lifts away easily. Remove fish from liquid and discard skin. Strain milk into a jug.

3.Melt half of remaining spread in a saucepan on medium heat. Cook leek for 5 minutes, until soft. Stir in flour and cook for 1 minute. Gradually add milk, stirring constantly, until sauce thickens.

4.Add smoked fish, white fish and parsley and gently fold together. Spoon mixture into a shallow 8-cup ovenproof dish. Top with egg and spread with mashed potato, fluffing surface with a fork for a crust. Dot potato with remaining spread and bake for 30 minutes, until golden. Serve.

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