Fish & Kumara Pie
Serves 8 people
20 min prep
45 min cook
Fish and Kumara Pie is a quintessential kiwi dish and made with our Creamy Onion filling it is simply yet tasty dish that would be welcome on any winter menu.
By Emma Boyd
Ingredients
- 325 g white fish, cut into bite sized pieces
- 325 g smoked fish, flaked
- ½ cup parsley
- 2 Tbsp Capers
- Zest + 2 tablespoons juice from 1 lemon
- 3 cups Creamy Onion Filling
- 3 eggs, hard boiled, quartered
- 1 kg kumara, peeled, cut into pieces
- 100 ml Milk
- 75 g Butter (Cubed)
Method
- Grease an oven-proof dish.
- Place the fish, herbs, capers, lemon zest and juice and onion filling into a large bowl, season well with freshly ground black pepper and gently mix.
- Season with sea salt to taste then tip out into the oven dish and arrange the boiled eggs on top.
- Boil the kumara until soft then drain and mash with the milk and butter, seasoning with sea salt to taste.
- Mash until smooth then put into a piping bag and pipe out over the fish filling.
- Lightly drizzle with olive oil then bake for 40 - 45 minutes or until golden brown and the filling is bubbling.
This Recipe Uses
Creamy Onion Savoury Filling 1.25kg
$16.99
1.25kg
