Light Smoked Fish Pie With Kumara Mash

• 600 g kumara, peeled and cut into even-sized pieces
• 12 cup low-fat milk
• salt & pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 tablespoons plain flour
• 2 12 cups low-fat milk
• 600 g smoked fish fillet, skin and bones removed, flaked (I used smoked hoki)
• 14 cup chopped parsley
• 14 cup capers, drained
• 4 tablespoons grated cheese

1. Cook kumara in boiling salted water for 10-15 minutes or until very tender.
2. In a small saucepan, gently heat 1/2 cup trim milk until warm.
3. Drain and mash kumara, beating in warmed milk until mash is smooth and fluffy.
4. Season with salt and pepper to taste and keep warm.
5. Heat a saucepan, add oil and cook onion for 5 minutes to soften.
6. Stir in flour and cook for one minute.
7. Gradually add milk, stirring continually for 5 minutes until the sauce thickens.
8. Stir in smoked fish, capers, parsley and season with salt and pepper.
9. Divide mixture between 6 individual ovenproof dishes.
10. Top with hot kumara mash and sprinkle with cheese.
11. Place under a preheated grill for 5 minutes until golden brown.

kumara, lowfat milk, salt, olive oil, onion, flour, lowfat milk, fish fillet, parsley, capers, grated cheese

Taken from www.food.com/recipe/light-smoked-fish-pie-with-kumara-mash-442909 (may not work)