Fish Pie with Parmesan Kumara Topping

Fish Pie with Parmesan Kumara Topping

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 27, 2018.
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Ingredients

KUMARA

  • 400g kumara, sliced into 0.5cm rounds
  • 1 tsp oil
  • ½ cup Parmesan cheese, grated

PIE

  • ¼ cup water
  • ½ leek, white and pale green part, thinly sliced
  • 1 pack fish pie seasoning
  • 1¼ cups low fat milk or chicken stock
  • ½ tsp salt
  • 1 tsp mustard
  • 600g market fish, diced 2cm
  • ½ lemon, zested
  • 2 Tbsp parsley, chopped
  • 250g frozen peas
  • ¼ cup lite sour cream
  • ½ cup Parmesan cheese, grated

TO SERVE

  • 1 broccoli, cut into small florets
  • ½ lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Set aside a baking dish (measuring about 20 x 20cm).
  2. Prep & cook kumara. Toss with oil on prepared tray. Season and bake for 12-15 minutes, until softened.
  3. Prep pie veggies & grate cheese.
  4. Cook pie filling. Heat water and leek in a large fry-pan on medium-high heat. Cook for 3-4 minutes, stirring occasionally, until starting to soften.
  5. Stir through fish pie seasoning and cook for 30 seconds, until fragrant. Add milk/stock, salt, mustard, fish, lemon zest, parsley and peas. Bring to a simmer and cook for about 2 minutes. Remove from heat. Fold through sour cream and cheese and season.
  6. Assemble pie. Transfer pie filling to reserved baking dish. Remove kumara from oven and switch oven to high grill. Arrange kumara on top of pie, overlapping slightly. Sprinkle over cheese and grill (on middle-upper rack) for 3-4 minutes, until golden.
  7. Prep & cook broccoli. Bring a medium pot of salted water to the boil. Cook for 3-4 minutes, until tender. Drain and season.
  8. To serve, spoon fish pie onto plates with broccoli on the side. Squeeze lemon over pie.

Nutritional Information

Energy 1878 kj
449 kcal
Protein 49.9g
Carbohydrate 34.3g
Fat 10.8g