Light smoked fish pie with kumara mash
( SERVES 4 )

NZ Herald 6/6/2005

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600 g	Golden kumara, peeled and cut into even-sized pieces
3 cups	Trim milk
1 to taste	Salt & freshly ground pepper
3 tbsp	Olive oil
1	Onion, chopped
4 tbsp	Flour
600 g	Smoked fish, skin and bones removed, flaked
¼ cup	Parsley, chopped
¼ cup	Capers, drained
4 tbsp	Parmesan cheese

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