This is a versatile recipe, since you can substitute the kumara topping on the pie with either potatoes, pumpkin, carrot or parsnip...or a mix of two of them, or in place of fresh fish, you can always use flaked smoked.

Ingredients

• 600 grams prepared creamy seafood chowder (see Cook’s Tips)
• 1 cup crème fraiche or sour cream
• 400 grams medium-textured fresh fish, cut into 2cm squares
• 2-3 tblsp chopped fresh chives
• ½ tblsp chopped fresh parsley
• ¼ cup diced gherkins
• Tabasco sauce to season
• 2 hard boiled eggs, peeled and quartered
• 400 grams kumara, peeled and chopped
• a dash Tabasco sauce
• 2 tablespoons butter

Method

1. In a medium sized saucepan mix together the seafood chowder and crème fraiche. Gently heat, stirring continuously. Fold in the fish, chives, parsley gherkins, and Tabasco sauce and cook gently for 2 minutes. Lastly fold in the quartered eggs. Transfer the mixture to an oven-proof dish.
2. Cook the kumara in boiling salted water until tender. Drain and mash until smooth. Season with the butter, salt, pepper and a dash of Tabasco sauce. Spread the mashed kumara on top of the fish pie.
3. Bake at 160°C for 15-20 minutes until piping hot.

Cooks Tips

- There are a number of prepared soups on the market that will work well with this idea. If you cannot find a creamy seafood soup, try a corn chowder style, pumpkin or even a mushroom soup. These prepared soups make the easiest sauces for pies, keep them on hand in the freezer over winter.

- Gherkins are a wonderful addition to fish pies, adding just enough piquancy. Keep a small jar on hand in the refrigerator.

Gherkins are a wonderful addition to fish pies, adding just enough piquancy. keep a small jar on hand in the refrigerator.

Make the Fish Pie With Kumara Topping into individual serves. It will look good for presentation. Reheating time, will be about 5 minutes less.