Smoky Fish Pie

Method

To make the pie

1
Preheat the oven to 180°C fan forced (200°C conventional).
2
Place a large shallow casserole dish over a medium heat, and add the butter.
3
Once the butter is just melted, add the onion, carrot, and celery. Cook for 5–7 minutes until softened.
4
Stir in the garlic and cook for another 1–2 minutes until fragrant. Add the chicken stock, crème fraîche, rosemary, and nutmeg. Stir to combine and bring to a simmer.
5
Gently fold in the white fish and smoked fish. Season with salt and pepper to taste.
6
Arrange the thinly sliced kumara rounds over the top in overlapping layers. Bake uncovered for 30 minutes, or until the kumara is tender and lightly golden on top.
7
Let rest for 5 minutes before serving.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Smoky Fish Pie
- 50 g butter
- 1 onion, peeled and quartered
- 1 carrot, peeled, roughly chopped
- 1 celery stalk, peeled
- 6 cloves garlic, minced
- 1 cup chicken stock
- 200 ml crème fraîche
- 1 sprig fresh rosemary, finely chopped
- ¼ tsp ground nutmeg
- 400 g white fish (e.g. Ling), chopped into small chunks
- 180 g smoked mackerel, flaked
- 1 large NZ kumara (purple skinned white flesh sweet potato), peeled and thinly sliced into rounds
- Salt and pepper, to taste

Shopping list for this recipe

Woolworths

Smoky Fish Pie

Name: Smoky Fish Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 50 g butter; 1 onion, peeled and quartered; 1 carrot, peeled, roughly chopped; 1 celery stalk, peeled; 6 cloves garlic, minced; 1 cup chicken stock; 200 ml crème fraîche; 1 sprig fresh rosemary, finely chopped; ¼ tsp ground nutmeg; 400 g white fish (e.g. Ling), chopped into small chunks; 180 g smoked mackerel, flaked; 1 large NZ kumara (purple skinned white flesh sweet potato), peeled and thinly sliced into rounds; Salt and pepper, to taste

Olivia Kaplan

Cooking

—

Overall

50 min

Ready by

—

Level

6 serves

metric

1 tip

Method

To make the pie

1
Preheat the oven to 180°C fan forced (200°C conventional).
2
Place a large shallow casserole dish over a medium heat, and add the butter.
3
Once the butter is just melted, add the onion, carrot, and celery. Cook for 5–7 minutes until softened.
4
Stir in the garlic and cook for another 1–2 minutes until fragrant. Add the chicken stock, crème fraîche, rosemary, and nutmeg. Stir to combine and bring to a simmer.
5
Gently fold in the white fish and smoked fish. Season with salt and pepper to taste.
6
Arrange the thinly sliced kumara rounds over the top in overlapping layers. Bake uncovered for 30 minutes, or until the kumara is tender and lightly golden on top.
7
Let rest for 5 minutes before serving.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Smoky Fish Pie
- 50 g butter
- 1 onion, peeled and quartered
- 1 carrot, peeled, roughly chopped
- 1 celery stalk, peeled
- 6 cloves garlic, minced
- 1 cup chicken stock
- 200 ml crème fraîche
- 1 sprig fresh rosemary, finely chopped
- ¼ tsp ground nutmeg
- 400 g white fish (e.g. Ling), chopped into small chunks
- 180 g smoked mackerel, flaked
- 1 large NZ kumara (purple skinned white flesh sweet potato), peeled and thinly sliced into rounds
- Salt and pepper, to taste