Add to Cookbook

Smoked fish and kumara pie

  • 15 minutes
  • 40-45 minutes
  • 6
Smoked fish and kumara pie

Wendy's famed smoked fish pie recipe is devoured by family and friends when she serves it up, reinforcing how many of us really do enjoy simple but great-tasting dishes.


  • 2 sheets frozen ready-rolled flaky pastry, defrosted
  • Mashed kumara
  • 4 medium kumara, peeled and chopped
  • 25 grams butter
  • ½ cup cream or milk
  • Filling
  • 50 grams butter
  • 2½ tablespoons flour
  • 2 teaspoons mustard powder
  • 1½-2 cups milk
  • 4 spring onions, trimmed and chopped
  • ½ cup grated Cheddar style cheese
  • ¼ cup chopped fresh parsley
  • 1 teaspoon lemon pepper seasoning
  • 400-500 grams smoked fish


  1. Preheat the oven to 200ºC. Grease the base and sides of a 25cm round pie dish.
  2. Use the pastry sheets to line the base and sides of the prepared pie dish and refrigerate while preparing the kumara.
  3. Cook the kumara in boiling water until tender. Drain well and mash with the butter and cream or milk until very smooth. While the kumara is cooking, prepare the filling.
  4. Melt the butter in a saucepan. Stir in the flour and mustard and cook for about 1 minute, until the mixture is bubbling. Remove from the heat and gradually stir in the milk. Return to the heat and stir continuously until the sauce thickens. Add the spring onions, cheese, parsley and lemon pepper seasoning. Set aside.
  5. Flake the fish, discarding bones and skin. Place the fish in the prepared pastry-lined pie dish. Spread the sauce over the fish and top with the mashed kumara. If wished, sprinkle over a little extra cheese.
  6. Bake in the preheated oven for 40-45 minutes or until piping hot and golden.

Comments (0)

Please login to submit a comment.