Polly's Smoked Kahawai Pie

POLLY’S SMOKED KAHAWAI PIE
(see story Adventures of the fabulous five in Issue 41 of NZ Life & Leisure)

Kahawai straight from the smoker – even up against the fat, freshly boiled crayfish of Marokopa it’s a taste hard to beat. It’s not often there is any left over, says Polly, but on those occasions she sometimes makes it into a pie.

350g pumpkin
2 medium kumara
4 medium potatoes
6 tablespoons butter
1 onion, diced
garlic
6 tablespoons plain flour
3 cups milk
1 teaspoon wholegrain mustard
3 cups smoked kahawai
chopped parsley
grated cheese

Cook vegetables; mash with a little butter and milk. Melt butter, add onion and garlic and cook slightly, stir in flour then add milk slowly.

Mix in mustard and season to taste with salt and pepper. Stir in smoked kahawai and parsley. Spoon mixture into an ovenproof dish, top with

mash and sprinkle with grated cheese. Bake at 180C for about 30 minutes.