Light smoked fish pie with kumara mash

Carolyn Robertson

Ingredients

600 g	Golden kumara, peeled and cut into even-sized pieces (Main)
3 cups	Trim milk
3 Tbsp	Olive oil
1	Onion, chopped
4 Tbsp	Flour
600 g	Smoked fish, skin and bones removed, flaked (Main)
¼ cup	Fresh parsley, chopped
¼ cup	Capers, drained
4 Tbsp	Parmesan cheese

Directions

1. Cook kumara in boiling salted water for 10-15 minutes or until very tender.
2. In a small saucepan, gently heat ½ cup trim milk until warm.
3. Drain and mash kumara, beating in warmed milk until mash is smooth and fluffy. Season with salt and pepper to taste and keep warm.
4. Heat a saucepan, add oil and cook onion for 5 minutes to soften. Stir in flour and cook for one minute.
5. Gradually add remaining milk, stirring continually for 5 minutes until the sauce thickens.
6. Stir in smoked fish, capers, parsley and season with salt and pepper.
7. Divide mixture between 6 individual ovenproof dishes.
8. Top with hot kumara mash and sprinkle with parmesan.
9. Place under a preheated grill for 5 minutes until golden brown.