Smoked Fish Kūmara Pie
A creamy sauce, savoury herbal notes and the rich, earthy, sweetness of kūmara make these pies a true favourite.
Julie BiusoFood writer and broadcaster
- prepare
- cook
- 4 servings
- Moderate
Caption:Julie Biuso's Smoked Fish Kūmara Pie.Photo credit:Julie Biuso
These pies are just SO good. There are three separate components but none of them are tricky to prepare - and the effort is worth it.
Ingredients
- For the topping: 1.5 kg golden kūmara
- For the topping: Salt
- For the topping: 3 Tbsp butter
- For the topping: 2 Tbsp panko crumbs, crushed with a rolling pin
- For the béchamel sauce: 300ml milk
- For the béchamel sauce: Slice of onion, bay leaf, few peppercorns, parsley stalk
- For the béchamel sauce: 1½ Tbsp butter
- For the béchamel sauce: 2 level Tbsp standard flour
- For the béchamel sauce: ¼ tsp salt
- For the filling: 1 medium onion, peeled and finely chopped
- For the filling: 1 Tbsp butter
- For the filling: 100g thickly sliced, smoky bacon, roughly chopped
- For the filling: 350g skinned and boned smoked kingfish, white warehou or gem fish
- For the filling: Finely grated zest 1 lemon
- For the filling: 2 Tbsp chopped parsley
- For the filling: 2 Tbsp snipped chives
- For the filling: ½ cup frozen baby peas, cooked
- For the filling: Salt and freshly ground black pepper
- For the filling: ½ cup cherry tomatoes, halved and patted dry with paper towels
Instructions
- Peel the kūmara and cut it into large chunks. Cook in gently boiling salted water until tender. Drain and mash using a hand masher, adding salt and pepper to taste along with a generous tablespoon of butter.
- Prepare a béchamel sauce. Place milk in a saucepan with a slice of onion, a bay leaf, peppercorns, and parsley stalk. Heat gently for several minutes, then turn off the heat and allow to infuse for 15 minutes. Strain the mixture into a jug and rinse out the pan. Add butter and melt it gently. Remove the pan from the heat and stir in the flour. Pour in the milk and whisk over gentle heat until it bubbles. Season with salt and simmer for 2-3 minutes, stirring.
- Combine flaked fish, béchamel sauce, lemon zest, parsley, chives, peas, bacon, and onion. Season with a pinch of salt and pepper, then layer into four small casseroles or large ramekins.
- Melt the butter. Spoon the kūmara purée onto the pies and scatter a few tomatoes over the top, cut side up. Sprinkle with crumbs and drizzle with butter. Cook the pies in an oven preheated to 180°C for 20 minutes or until golden. Allow to cool for 5 minutes before serving.
