Fish Pie

Jenny Smith
Jenny Smith

Yield: 4 servings

Dish: main meal

Cuisine: New Zealand


  • 1 Celeriac
  • 4 potatoes
  • 2 carrots
  • 1 swede
  • 1 leek
  • 2 tbsp of butter
  • 100g of cream Fraiche
  • 1 tbsp of cornflour
  • 3/4 cup of chicken stock


  1. Peel potatoes and celeriac and boil until cooked, blend into a mash
  2. Slice then fry leak in 1 tbsp of butter, set aside
  3. Grate carrot and swede into thick pieces and fry in butter for 5 mins, set aside
  4. To a frypan add the hoki fillets, 1 1/2 cup of milk, sage, thyme, bay leaf and juice from 1 lemon. Bring to the boil then simmer for 5-10 minutes until just cooked
  5. Drain milk off fish and make to one cup liquid by adding chicken stock
  6. Add liquid to a sauce pan, mix in the cornflour and add creme fraiche. Stir constantly and heat slowly until the sauce thickens
  7. Start layering your pie. Mix together swede, carrot and leek on the bottom layer. Flake cooked fish over vegas, pour over 3/4 of the sauce add the mash to the top. Pour over the remaining sauce and add grated cheese on top.

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Keywords: Fish Pie, Pie. Fish