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Fish Pie with Crunchy Kumara Topping

Creamy and crunchy textures blend together deliciously in this family favourite.
Servings 4
Total Time 45 mins



  • 800 g kumara peeled & diced
  • cup milk


  • ½ cauliflower cut into small florets
  • 1 leek cut in half lengthways & thinly sliced
  • 1 bunch parsley roughly chopped
  • 550 g market fish sliced 3cm
  • 1 Tbsp butter
  • 1 tsp salt
  • 3 tsp cornflour
  • ½ tsp lemon pepper
  • cups chicken stock
  • 250 g frozen peas
  • 125 g sour cream


  • 1 Tbsp butter melted
  • 100 g panko breadcrumbs
  • 50 g grated Parmesan cheese
  • ½ tsp salt


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to a rolling boil. Set aside a large baking dish.
  • Prep kumara. Add to pot of boiling water and cook on high heat for 15-20 minutes, until very tender. Drain well and return to pot to with milk. Mash until smooth and season with salt and pepper.
  • Prep cauliflower, leek and parsley. Pat fish dry and remove any scales or bones. Slice 3cm and season with salt and pepper. Lay fish in a single layer in baking dish.
  • Heat first measure of butter in medium pot with lid on medium-high heat. Cook leek with salt for 2-3 minutes, until starting to soften. Add cornflour and lemon pepper and cook for a further 30 seconds or until fragrant. Add cauliflower and stock, mix well and bring to boil. Cook with the lid on for about 5 minutes, until cauliflower is tender. Remove from heat, stir through peas, sour cream and parsley and season to taste with salt and pepper. Pour over fish.
  • Melt second measure of butter. In a medium bowl, combine breadcrumbs, Parmesan, salt and butter. Incorporate with your fingers to mix through butter. Top filling with kumara and scatter over topping.
  • Cook pie for 10-12 minutes, until top is crispy and fish is just cooked. Allow to cool, before cutting into portions.
  • Serve pie.