• Rose

Fish Pie

This is not a dish I grew up with but remember going to friends houses and eating fish pie. I think everyone has their own twist on the recipe and this is just a simple quick dinner.


200 g smoked fish (we used kingfish)

1 bunch silverbeet or kale

1 onion

3-4 potatoes

grated cheese for the top

fresh herbs to serve


 


Start by cutting your potatoes and boiling a pot of salted water. Once its boiling add the potatoes and cook until fork tender. Drain, return to pot add some butter or oil, salt and pepper and mash to desired consistency. I leave on potato skills and like a rough mash and call it "rustic mash".


We used a cast iron skillet so we could place it directly to the oven but you could always transfer from a pan to a baking dish. Start by cutting your onion and silverbeet or kale stems. Heat some oil over medium heat and add the onions and chopped stems. Season with salt & pepper and cook until soft and golden. You could always add a splash of water to steam the stems. Add the smoked fish in flaked pieces and the greens. Add any fresh herbs you like, parsley, basil, dill, coriander would all be great, or dried herbs & spices.


Preheat the oven 180 º C.


Mix thoroughly until the greens wilt, but don't over cook them. Adjust seasonings to your taste then scoop the mash potatoes on top. Again you could smooth the top or keep it rustic. Add the grated cheese and place in the oven.


Cook for 15-20 minutes until the cheese has melted and turned golden on top. If you want a crispier top turn on grill for the last minute or 2 but keep an eye on it as it can quickly burn!


Enjoy with a green salad or a cucumber salad.





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