Kumara Topped Fish Pie

Ingredients
- 1 kg Orange Kumara, peeled
- ½ tsp salt
- 100 g butter + 75g butter, extra
- 500 ml milk
- 500 g tarakihi or snapper
- 1 medium white onion, peeled and diced finely
- 2/3 cup flour
- 100 ml cream
- 100 g prawns
- 1 tbsp finely chopped parsley + parsley to garnish
- 6 eggs, boiled for 8 minutes and peeled
Method
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1. Slice the kumara into 1cm-wide circles Cook in salted water, simmering for about 20 minutes, or until tender when pierced with a knife. Drain well.
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2. Leave the kumara to cool, then purée in a food processor with the salt and butter. Set aside.
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3. In a saucepan, heat the milk to a gentle simmer. Add the fish and simmer for about 5 minutes, or until it is cooked through. Scoop the fish out with a slotted spoon and set aside. Transfer the remaining milk to a separate bowl and set aside.
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4. Using the same saucepan melt the butter. Add the onions and sweat them for 5 minutes. Add the flour and stir for a further 2 minutes.
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5. Gradually add the milk to the flour mix, stirring continuously.
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6. Stir in the cream and prawns, bring to the boil and remove from the heat. Flake the fish into the sauce and add the parsley.
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7 . Slice the boiled eggs in half and add them to the pie, stirring gently to combine.
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8. Spoon the pie mixture into a 26cm-diameter pie dish.
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9. Using a spatula, smooth the puréed kumara evenly over the top. Bake for 20 minutes. Serve piping hot.
By The Food Magazine