Smoked Fish Potato Top Pie

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 11, 2017.

Our delicious take on the classic potato top pie!

Ingredients

2 tablespoons butter
2 tablespoons flour
3 tablespoons smoked kahawai spices
1½ cups milk
500g smoked kahawai, skin removed, roughly broken into pieces and any bones removed
1 carrot, grated
250g frozen peas
2 pinches of chilli flakes (optional)

oven to high grill. Bring a large pot of salted water to the boil. Lightly grease a large baking dish (measuring about 20 x 30cm) with oil or butter.
Cook potatoes in pot of boiling water for 12–15 minutes, until very soft. Drain, return to pot and mash until smooth. Fold through sour cream and season to taste with salt and pepper.
While potatoes are cooking, melt butter in a medium pot on medium heat. Once melted, add flour and smoked kahawai spices and whisk for about 1 minute, until smooth. Add milk and cook for 2-3 minutes, whisking continuously, until sauce is smooth and has thickened.
Once sauce has thickened, stir through smoked fish, carrot, peas and chilli flakes (if using) and cook for a further 1-2 minutes, until warmed through. Season to taste with salt and pepper.
Pour smoked fish filling into prepared dish and top with mashed potatoes. Use the back of a fork to score a pattern on top of the potato, if desired. Place dish on top rack of oven to grill for 5-6 minutes, until potato is golden.
Cut broccolini into small florets and roughly chop stalks. Place in a medium, heat-proof bowl with a pinch of salt and cover with boiling water. Leave for 4-5 minutes, until bright green and tender. Drain well. Add tomato, onion and basil to bowl with broccolini, toss to combine and season to taste with salt and pepper.
Divide smoked fish potato top pie between plates and serve veggies on the side.