Smoked Fish Pie

This Smoked Fish Pie is a nourishing and satisfying dish that brings together the richness of smoked fish and the subtle sweetness of kumara in a creamy herb-infused base. Using both smoked and fresh white fish adds layers of flavour, while the rosemary, nutmeg, and garlic give it a rustic depth. Topped with thin rounds of kumara instead of traditional mashed potato, it’s not only delicious but also naturally gluten and grain free.

Serves:

Prep Time:

20 minutes

Cook Time:

30 minutes

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Dinner

Smoked Fish Pie

I was recently inspired by a Smoked Fish Pie I spotted in one of my new cookbooks – the beautiful Slow Road Cookbook by Kirianna Poole. Her version is designed for cooking outdoors on the road (she even smokes the fish herself – amazing!). I’ve taken the core idea and created my own version, adapted for a home kitchen and using ready-smoked fish with a few ingredient changes.

One thing I absolutely love about this version is the kumara I’ve used on top. It’s a variety of sweet potato with purple skin and pale, slightly green-tinted pale flesh. It brings a subtle sweetness and a gorgeous look that I think makes the dish. If you can find this type of kumara, I highly recommend it – but it also works with the more common orange-fleshed sweet potato too.

A smoked fish pie may seem a little strange, but it’s shocked everyone I’ve served it too with just how delicious it is.

My favourite stocks to use are either homemade, or the concentrates from Urban Foragers.

Smoked Fish Pie

A deliciously rich and comforting fish dinner the whole family will love.

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Serves:

Prep time:

20 minutes

Cook time:

30 minutes

INGREDIENTS

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

METHOD

Preheat the oven to 180°C (350°F).
Place a large shallow casserole dish over a medium heat, and add the butter.
Once the butter is just melted, add the onion, carrot, and celery. Cook for 5–7 minutes until softened.
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.
Gently fold in the white fish and smoked fish. Season with salt and pepper to taste.
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.
Let rest for 5 minutes before serving.