Mike Van de Elzen: Smoked fish and kumara top pie - The Sunday Session with Francesca Rudkin

Smoked fish and kumara top pie 

Cook time: 12 minutes 

Prep time: 15 minutes 

Serves: 6 

1kg smoked fish, broken roughly 

2 large kumara, peeled and diced 

1 onion, peeled and diced 

1 tbsp curry powder 

4 eggs, boiled till hard, peeled and chopped 

3 cloves garlic, peeled and smashed 

1 onion, peeled and diced 

3 tbsp butter 

3 tbsp flour 

1 cup grated tasty cheese 

300ml veggie stock 

Pre-heat the oven to 180 degrees 

Place the diced kumara into a pot of cold water with a pinch of salt and bring to the boil. Cook until tender and drain. Once it has cooled slightly smash with a fork or potato masher. 

Heat a pan over a medium heat and saute the garlic and onion in the butter, then whisk in the flour and curry powder to make a roux (like a paste). Make sure it is nice and smooth, then whisk in the stock and continue to whisk until it becomes thick. 

Once the sauce has thickened, then add your roughly broke flakes of fish and combine well with a spatula and check for seasoning. Place into a 20cm x 30cm roasting tray and cover with the smashed kumara and top with the grated tasty cheese. Bake for 30 mins on 180 degrees.

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