Potato Topping
500g Potatoes
1 Carrot, peeled and cubed
1 Garlic clove
2 tbsp butter
1 tbsp Wholegrain mustard
1/4 cup Milk
2 tbsp chopped Mint

White Sauce & Filling

2 tbsp butter
3 tbsp flour
2 cups Milk
1 tbsp Lemon zest
1 cup Minted Peas
500g Smokey Smoked Kahawai

2 Eggs – hard boiled

Preheat oven to 200 degrees, bring a large pot of salted water to the boil. Peel and cube the potatoes and cook potatoes, carrots and garlic in boiling salted water for 15mins, until soft. Drain and mash with butter, milk, mustard and mint. Season with salt and pepper.
Boil the eggs for 10 minutes, set aside to cool.
To make the white sauce, melt the butter in a medium sauce pan on medium heat, add flour stirring until flour has formed a smooth paste. Reduce heat to medium low and gradually add milk whilst continuously stirring to avoid any lumps. Stir in the Minted Peas, Lemon zest. Gently simmer for 4-5 minutes, stirring frequently until thickened.
Flake the smoked fish into small piecesĀ and place into a large baking dish (about 23cm). Roughly cut the eggs and mix in with the fish. Pour over the white sauce mixture. Season with salt and pepper and stir to combine. Top with the mashed potato and carrot. Bake in the oven for 20 minutes until heated through. Serves: 4-5 people.

3/60 Marshall Rd, Katikati, BOP 3178, New Zealand
info@smokey.co.nz | 07 549 1668

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