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NOW PLAYING • Anchor Bring a Plate: Jess' Creamy Smoked Fish Pie
Sponsored by Anchor a taste of home
Creamy and comforting, a delightful smoked fish pie perfect for any gathering.
Avoid the fuss with Jess Boell's comforting, and very adaptable creamy smoked fish pie, filled with locally sourced fish, and topped with a smooth buttery mash.
Prepare this dish ahead of time so it's ready to put in the oven and bake.
Jess's creamy smoked fish pie will definitely please a crowd.
/cloudfront-ap-southeast-2.images.arcpublishing.com/nzme/SONGY4Y54AXJOMERGYFGQPZGXA.jpg "Jess' Creamy Smoked Fish Pie - Eat Well Recipe - NZ Herald (3)")
Ingredients
Mashed potato
| 600g | potatoes, peeled and chopped |
| 25g | Anchor Butter |
| 1⁄2 cup | Anchor Blue™ Milk |
Filling
| 75g | Anchor Butter |
| 75g | flour |
| 2 cups | Anchor Blue™ Milk |
| 1 tsp | mustard |
| 1⁄4 tsp | nutmeg |
| 1 tsp | lemon zest |
| to taste | salt and pepper |
| 500g | smoked Kahawai, flaked |
| 300 - 500g | either white fish or smoked salmon (all bones removed), cut into 2cm pieces |
| 3 hard boiled | eggs, chopped roughly |
| ½ cup | frozen peas |
| 10g | melted Anchor Butter |
| *optional* | parsley to garnish |
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Method
- Preheat oven to 180°C fan bake.
- Boil potatoes in a large pot of salted water until tender. Drain, then mash in the pot with the Anchor Butter and Anchor Blue™ Milk. Season to taste.
- For the filling melt the Anchor Butter in a medium sized saucepan. Sprinkle in the flour and cook for a couple of minutes, on a medium heat.
- Add the Anchor Blue™ Milk half a cup at a time stirring continuously after each addition until thick and smooth.
- Remove the saucepan from heat and stir through the mustard, nutmeg, lemon zest. Season to taste with salt and pepper.
- Gently stir through the fish until well combined. Transfer to a large ovenproof dish.
- Scatter peas and boiled egg on top of the fish.
- Gently spoon over the mashed potato and spread out using the back of a spoon, making peaks as you go. Brush with the melted Anchor Butter.
- Place into the oven and bake for 25 minutes until golden and bubbling.
- Remove from the oven, serve hot with a sprinkle of fresh parsley.
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