kumara-topped fish pie

1kg Orange Kaipara Kumara, peeled
1⁄2 tspn salt
100g butter
500ml milk
500g tarakihi or snapper
75g butter, extra
1 medium-sized white onion, peeled and diced fi nely
75g fl our
100ml cream
100g prawns
1 tblspn fi nely chopped parsley
6 eggs, boiled for 8 minutes and peeled
parsley to garnish

Slice Orange Kaipara Kumara into 1cm-wide circles. Cook the kumara in plenty of salted simmering water for about 20 minutes, or until tender when pierced with a knife. Drain well.

Leave the kumara to cool, then puree in a food processor with the salt and butter. Set aside.

Heat the milk to a gentle simmer. Add the fish and simmer for about 5 minutes, or until it is cooked through. Scoop fish out with a slotted spoon and set aside. Set aside the milk also.

In a fresh pot, melt the butter, add the onions and sweat them for 5 minutes. Add fl our and stir for a further 2 minutes.

Gradually add the milk to the fl our mix, stirring continuously.

Stir in cream and prawns, bring to boil and remove from heat.

Flake fish into the sauce and add the parsley. Slice the boiled eggs in half, add them to the pie and stir gently to combine.

Spoon the pie mixture into a 26cm-diameter pie dish. Using a spatula, smooth the pureed kumara evenly over the top. Bake for 20 minutes. Serve piping hot.

Serves 6.