Fish Pie

Suited more to frozen or smoked fish - nothing beats a fish pie on a cold winters day.

INGREDIENTS - serves 6

• 500g fish - defrosted if frozen & diced
• 3  kumara
• 120g potatoes
• 100g butter
• 1 onion, finely diced
• 2 tsp dijon mustard
• 2 cups milk
• 1 cup fish stock
• 1/2 cup cream
• 2 cups frozen vegetables
• 1/2 cup cornflour
• 1/2 cup water ( to mix with cornflour )
• Handful fresh parsley, chopped
• Salt & pepper to taste

METHOD

1. Preheat oven to 180C.
2. Peel and dice kumura and potato and boil in slightly salted water for 20 min.
   Drain and mash. Set aside.
3. Saute onion in butter. Add milk. Cream. Stock. Veges and simmer.
   Mix in cornflour to thicken to a smooth sauce.
   Add fish and cook for a further 3-4 mins.
   Lastly, add chopped parsley.
4. Put mixture in a baking dish and top with mash.
   Bake for approx. 25 min until golden brown.

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