who has a good smoked fish pie recipe,,

with pastry, not mashed spuds :-)

Smoked Fish Pie and VegesPreheat oven to 180 c
Ingredients:
1 smoked fish. . 2 tbsp butter. . 2 tbsp flour. . 1 cup finely chopped parsley. . fresh ground black pepper. . 300ml milk. .
1 cup frozen peas (dip in water to remove any ice). . 1large carrot chopped small and pre boiled. .
Method:
Break down the fish fillets into small pieces ensuring no bones. Place the butter in a large saucepan and melt adding the flour stirring all the while. . Remove from heat and add the milk, stir a little only and add the fish pieces. . Add the parsley, peas and precooked carrots and mix lightly...
Add pepper to taste (no salt). . Place on low heat and stir a little till warmed through. . Line a suitable dish with puff pastry and pour in the fish mix. . Add a lid of pastry, brush with milk and prick. . or alternatively top with mashed potato and a sprinkle of paprika...
Cook in oven for 20-30 mins or until golden brown. .

Variations:
Add 1/2 packet of maggi seafood soup. .
Use mashed pumpkin or kumara as topping. .
Add chopped dill

hi, , what temp do i cook it? ?

tin of smoked tuna, make a cheese sauce, add mixed veges, put it all together. You can either line the dish with pastry or toasted bread with spud on top of pie sprinkled with grated cheese. YUM

"Smoked Fish Pie and Veges. . Preheat oven to 180 c "

This is a lovely recipe thanks to Ray McVinnie and it really is delicious.

4 large floury potatoes, peeled and diced 3cm
4 tablespoons olive oil
2 leeks (white parts only), thinly sliced
finely grated zest of 1 large lemon
salt and freshly ground black pepper
2 tablespoons chopped flat-leafed parsley
500g flaky puff pastry
250g skinned and boned smoked fish, flaked
50g butter
2 cloves garlic, finely chopped
½ cup pitted Kalamata olives
1 beaten egg for brushing
lemon wedges to serve


Preheat the oven to 200°C. Boil the potatoes in plenty of well-salted water until tender, drain and allow to steam dry. Cool, mash and reserve.

Heat the oil over moderate heat then add the leeks and zest. Gently panfry, without browning, for about 10 minutes until soft.

Taste and season, remove from the heat, cool then stir in the parsley.

Roll out half the pastry into a rectangle about 40cm by 20cm. Leaving a 2cm border, spread the mashed potatoes on the pastry then place the leeks and smoked fish on top. Mash together the butter and garlic and dot on the fish. Sprinkle the olives on top.

Brush the 2cm border with egg.

Roll out the remaining pastry on a floured surface into the same shape. Cut parallel lines 2cm apart across, leaving a 2cm edge of uncut pastry all around. Lifting with a rolling pin, place the pastry on top of the filling, fold the edges together and crimp with a fork. Brush the top with egg and bake for 30 minutes until well cooked. Serve in slices with lemon wedges for squeezing. Serves 8.