Classic Fish Pie

Ingredients

  • 1x 425g

    Sealord Natural Hoki Fillets (thaw overnight in the fridge, then dice)

  • 1

    kumara

  • 3

    large white potatoes (suitable for mashing)

  • 120g

    prawns, cooked and peeled (optional)

  • 100g

    butter

  • 1

    onions, finely diced

  • 2 tsp

    dijon mustard

  • 2 cups

    milk

  • 1 cup

    fish stock

  • 1/2 cup

    cream

  • 2 cups

    frozen vegetables

  • 1/2 cup

    cornflour

  • 1/2 cup

    water ( to mix with cornflour )

  • handful of

    fresh Parsley, chopped

  • salt & pepper to taste

Foodie Tip

Directions

  1. Pre-heat oven to 180°C.
  2. Peel and dice Kumara and potato, and boil in slightly salted water for 20 minutes or until tender, drain and mash to smooth consistency, set aside.
  3. Lightly sauté onion in butter. Then add Dijon mustard, milk, cream and fish stock, then add vegetables and bring to a simmer.
  4. Mix cornflour with water and add to sauce, bring back to simmer and keep stirring to form a smooth sauce.
  5. Add in diced hoki fillets and cooked prawns and cook for a further 3-4 minutes, stirring gently, add in chopped parsley.
  6. Place fish mixture in a baking dish, top with the kumara mash and bake for approx. 25 minutes until the pie is bubbling and golden on top.