FISH PIE - Cuisine Magazine - From New Zealand to the World
Indulge in a delicious Fish Pie packed with white fish, smoked flavors, and creamy mashed potatoes—served up by Cuisine Magazine.
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Cooking tools:
- Kitchen scale
- Potato masher
- Grater
- Colander
- Pot
- Saucepan
- Skillet
- Baking dish
- Oven
- Stove
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 500g Agria (or similar) potatoes, peeled
- 165g butter plus extra for greasing dish
- 70ml cream
- 3 teaspoons wholegrain mustard
- 150g bacon, chopped
- ½ leek (whites and/or greens), finely sliced
- 6 tablespoons flour
- 4 cups vegetable or fish stock, hot
- 700-800g white fish fillets such as hoki, gurnard, blue moki (set net), butterfish, blue cod (pot-caught) or ling
- 250g frozen peas
- 200g smoked fish, broken into pieces
- 200g smoked cheese or cheddar, grated (optional)
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