Zomer Cafe: Fish Pie

A lovely nostalgic winter warmer, with the addition of smoked kahawai makes it really special and really kiwi.  This is great for sharing at the table centre or storing in the freezer for holidays or special events.

Serves 4

For the topping

  • 750grams Agria potato.
  • 50grams butter.
  • 200grams grated tasty cheese.
  • 1 Teaspoon fresh dill chopped.

For the sauce 

  • 2 onions finely diced.
  • 1  leek finely sliced.
  • 100grams butter.
  • 100grams plain flour.
  • 1.2 litres of milk. 
  • 200grams smoked Kahawai. 
  • 2 tablespoons grain mustard.
  • 150grams grated tasty cheese.
  • 150grams peas

For the filling

  • 250grams white fish (Gurnard is perfect and affordable)
  • 300grams salmon 


Cook the potatoes in boiling water until soft

Mash with butter, then add cheese and dill.


Sweat off the onions and leeks in a spoon of butter and set aside.

Make a white sauce from the butter, flour and milk by melting the butter in a saucepan. Stir in the flour and cook for 1-2 minutes. Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process, stirring all the time, allowing the sauce to become thick and shiny before adding more milk. When all the milk is added bring to the boil. Simmer gently for 8-10 minutes. Then flake in smoked kahawai, mix well then add cooked onions and leek, grain mustard, peas and cheese then season to taste with salt and white pepper.


Cut fish into one inch chunks.


In an ovenproof dish put a layer of sauce down. On top of that, place the raw fish pieces evenly spaced.  Then pour over the remaining sauce surrounding the fish. 

Spread the mash over the mix, this is easier with a pallet knife whilst the mash is warm. Then create a decorative pattern with a fork or spoon, lightly sprinkle with cheese. Too much cheese will hide the pattern.

This is now ready to go in the oven or be put in the fridge and cooked at a later date.

When cooking bake at 200c for 30 min from warm or 45 min from cold. Ensure it hot in the centre by inserting a thin knife then feeling that.

Now you know our secret – this recipe will self destruct. 

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