Creamy Smoked Fish Pie With Gingered Kumara Mash


2 Tbsp olive oil

1 onion, diced

1 clove garlic, sliced

¼ cup flour

1 cup fish stock, hot

1 x 450g tinned or fresh smoked fish

200g Tatua Cheese Sauce

2 medium orange or golden kumara

30g butter

1 tsp grated fresh ginger

Sea salt & cracked pepper

¼ cup grated tasty cheese


  1. Pre-heat oven to 180ºC. In a medium saucepan, heat oil and sauté onion and garlic until softened but not coloured.
  2. Add flour and stir over a low heat for 2 minutes then gradually add fish stock stirring until thick and smooth (about 5 minutes).
  3. Add flaked smoked fish and cheese sauce and simmer for 2-3 minutes until creamy. Spoon into ramekins or mini pots and top with gingered kumara mash.
  4. For mash - cook kumara in plenty of boiling salted water until soft, drain and mash with butter and ginger and season to taste.
  5. Sprinkle each kumara topped pie with a little grated cheese and grill or bake for 5-10 minutes until golden and bubbling. Serve with summer salad.
  6. Makes 4 pies.
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