Crunchy Top Fish Pie with Steamed Veggies

Crunchy Top Fish Pie with Steamed Veggies

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 22, 2018.

Get the kids to help by getting them to mash the kumara.


Ingredients

Kumara

  • 600g kumara
  • 600g kumara
  • 3 Tbsp milk
  • ¼ tsp salt

Filling

  • 1 leek
  • 2 Tbsp butter
  • 1½ Tbsp flour
  • 1½-2 cups milk
  • 1 cup Parmesan cheese
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Zest of ½ lemon
  • ¾ cup frozen peas
  • 450g market fish
  • ¼ cup panko breadcrumbs

Veggies

  • 2 carrots
  • ¾ cup frozen peas

Steps

  1. Set aside a medium, oven-proof pie dish (measuring about 20 x 20cm). Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Peel and dice kumara 2cm and cook in pot of boiling water for about 15 minutes, until soft. Drain and return to pot. Mash with butter and milk, until smooth. Season and cover to keep warm.
  2. Trim dark green end off leek. Cut leek in half lengthways then slice 1cm. Add leek and butter to a medium pot on medium heat. Cover and cook, stirring often, for 4-6 minutes, until soft but not coloured. Add flour and stir for 1-2 minutes. Add milk, a little at a time, and stir until smooth. Simmer gently until thickened, about 4 minutes.
  3. Grate cheese and set aside. Remove pot from heat and add salt, pepper, lemon zest, peas and a quarter of the cheese. Pat fish dry, remove any remaining scales or bones and dice 2cm. Gently fold fish through pie filling until combined. Bring a medium pot of salted water to the boil.
  4. Pour filling into pie dish and gently spread over mashed kumara. Sprinkle over breadcrumbs and remaining cheese. Bake for 10 minutes. Turn oven grill to high and grill for 2-3 minutes, until topping is golden.
  5. Peel carrots and slice 0.5cm on an angle. Cook carrots in pot of boiling water for 3 minutes. Add remaining peas and cook a further 2-3 minutes, until tender. Drain, drizzle with olive oil and season.
  6. To serve, divide crunchy top fish pie and veggies between plates.

Nutritional Information

Energy 2087 kj
499 kcal
Protein 39.2g
Carbohydrate 42.6g
Fat 19.3g