Light Smoked Fish Pie With Kumara Mash

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 600 g kumara, peeled and cut into even-sized pieces
• 1/2 cup low-fat milk
• salt & pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 tablespoons plain flour
• 2 1/2 cups low-fat milk
• 600 g smoked fish fillet, skin and bones removed, flaked (i used smoked hoki)
• 1/4 cup chopped parsley
• 1/4 cup capers, drained
• 4 tablespoons grated cheese

Recipe

• 1 cook kumara in boiling salted water for 10-15 minutes or until very tender. in a small saucepan, gently heat 1/2 cup trim milk until warm. drain and mash kumara, beating in warmed milk until mash is smooth and fluffy. season with salt and pepper to taste and keep warm.
• 2 heat a saucepan, add oil and cook onion for 5 minutes to soften. stir in flour and cook for one minute. gradually add milk, stirring continually for 5 minutes until the sauce thickens.
• 3 stir in smoked fish, capers, parsley and season with salt and pepper. divide mixture between 6 individual ovenproof dishes. top with hot kumara mash and sprinkle with cheese.
• 4 place under a preheated grill for 5 minutes until golden brown.