Avoid the fuss with Jess Boell's comforting, and very adaptable creamy smoked fish pie. Filled with locally sourced fish, topped with a smooth buttery mash.
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8
1h 10 min
Jess' Creamy Smoked Fish Pie
Mashed Potato
Filling
Method
- Preheat oven to 180°C fan bake and boil potatoes in a large pot of salted water until tender. Drain, then mash in the pot with the Anchor Butter and Anchor Blue™ milk. Season to taste.
- For the filling melt the Anchor Butter in a medium sized saucepan. Sprinkle in the flour and cook for a couple of minutes, on a medium heat.
- Add the Anchor Blue™ milk half a cup at a time stirring continuously after each addition until thick and smooth.
- Remove the saucepan from heat and stir through the mustard, nutmeg, and lemon zest. Season to taste with salt and pepper.
- Gently stir through the fish until well combined. Transfer to an ovenproof dish
- Scatter peas and boiled egg on top of the fish.
- Gently spoon over the mashed potato and spread out using the back of a spoon, making peaks as you go. Brush with the melted Anchor Butter.
- Place into the oven and bake for 25 minutes until golden and bubbling.
- Remove from the oven, serve hot with a sprinkle of fresh parsley.
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen. Made with just cream and salt - as simple as that!
- Cooking and baking
Unit Sizes: 500g
Fresh Milk
Anchor Blue™ Milk
Nothing beats a cold creamy glass of Anchor Blue Milk – now fuelling Auckland FC fans and players on and off the field. Real Milk, Real Good.
- Cooking & Baking
- Full Body Taste
Unit Sizes: 300ml, 1L, 2L, 3L bottles
