Smoked Cod Pie

Preheat oven to 200°C and lightly grease 2 small pie pans with oil or butter. Place cauliflower and broccoli in a bowl, cover with boiling water and cling wrap and set aside.

Place grated potato in a strainer and rinse until water runs clear to remove the excess starch. Drain well, wrap in a tea towel and squeeze to remove as much moisture as possible. Set aside.

Combine milk, bay leaf, garlic, celery and thyme in a medium–sized saucepan over low heat and simmer for 10 minutes to allow flavours to infuse. Add fish and return to a simmer to poach for 5 minutes. Remove fish from pan and when cooled slightly, peel and discard the skin. Remove seasonings from the milk. Stir blended cornflour into pan and continue stirring over low heat for 5 minutes or until sauce thickens.

Drain the cauliflower and broccoli, then add to thickened sauce mix with flaked fish, stirring gently to combine. Spoon into prepared pie pans.

To make the rosti topping, mix grated potato with parmesan and spread on top of each pie.

Place pies on an oven tray and bake on top shelf for 35–40 minutes. If the rosti topping hasn’t browned, place under a hot grill for a few minutes.

(Per Serve)

Energy 1,150.1kj

Calories 274.7cals

Carbs 28.4g

Sugar 12.7g

Dietary Fibre 4.3g

Protein 31.1g

Sat Fat 1.4g

Fat 3g