Fish Pie
- Serves 6
- Prep time: 10 minutes | Cooking time: 60
This warming fish pie is connected to the Waitā star. Waitā is associated with kai moana, food harvested from the sea. A true celebration to Aotearoa’s beautiful ika (fish), this pie is the perfect recipe to feed a crowd, especially during the colder winter months.
Recipe by: Naomi Toilalo
Video
Ingredients
Kia ono rīwai - 6 potatoes
Kia rua kokonui noni - 2 tbsp oil
Kia kotahi aniana mā - 1 white onion
Kia kotahi rikiroa - 1 leek
Tote me te pepa - Salt and pepper
Kia rua kokoiti kumene - 2 tsp cumin
Kia 15 karamu pāhiri Itariana - 15g Italian parsley, finely chopped
Kia kotahi kapu pī tio - 1 cup frozen peas
Kiri rēmana pīrahirahi - Lemon zest (of 2 lemons)
Kia 70 karamu pata - 70g butter
Kia hautoru kapu puehu parāoa - 1/3 cup flour
Kia kotahi kokoiti huka - 1 tsp sugar
Kia kotahi kokonui paura mahitete - 1 tbsp mustard powder
Kia kotahi me te hautoru kapu miraka - 1 ¾ cup milk
Kia haurua kapu kirīmi - ½ cup cream
Kia 500 karamu ika - 500g fish (frozen, fresh, smoked, whatever you have. We used fresh 300g fresh fish and 200g smoked salmon)
Method
Waruwarutia ngā rīwai. Peel the potatoes, then cut them into pieces and put them on the boil.
Add the noni to a pre-heated pan. Add the aniana mā and rikiroa.
Whakatāwaratia ki te tote me te pepa. Season with salt and pepper. Add the kumene and pāhiri Itariana.
Once the aniana and rikiroa are soft and caramelised, add the pī tio and kiri rēmana. Cook for a further couple of minutes and leave to the side.
Add the pata to a pot and cook until brown and fragrant.
Add the puehu parāoa, huka and paura mahitete. Stir on the heat until thick.
Continue to whisk as you slowly add the miraka and kirīmi. Once thick add 2/3’s of the pea mixture in to the sauce.
Drain the cooked rīwai, add a good knob of butter, a sprinkle of salt and pepper and add a dash of cream. Tūpenupenutia ngā rīwai - mash the potatoes. Fold through the remaining pea mixture.
Cut the ika tio in to big chucks and place in the bottom of a casserole dish. Pour over the sauce and gently nestle it in. Cover with the rustic mash.
Bake in a 170ºC fan forced oven for 40 minutes. Serve with garlic bread and your favourite vegetables.