Kumara & Fish Pie


    Serves: 4


    • 600g golden kumara
    • ¼ cup milk, warmed
    • 15g butter
    • 4 Tbsp Anathoth Farm Caramelised Onion Relish
    • ½ cup grated cheddar or emmental cheese
    • ¼ cup dried white breadcrumbs
    • ½ Tbsp picked fresh thyme leaves, optional
    • 500g firm white fish fillets, skinned and boned
    • 15g butter
    • 2 Tbsp Anathoth Farm Caramelised Onion Relish
    • 2 good handfuls of spinach, stalks removed, well washed
    • 30g butter
    • 2 Tbsp flour
    • 2 cups milk, warmed
    • ¼ cup grated cheddar or emmental cheese, optional


    1. Cook kumara in saucepan of salted boiling water for 15-20mins until tender. Drain then mash; beat in milk, butter and Caramelised Onion Relish. Season.
    2. Preheat oven to 190°C. Grease a medium-sized ovenproof dish.
    3. Cut fish into even-sized pieces, (about 5cm). Heat frying pan over medium heat. Add butter. When sizzling add fish in batches; lightly brown on both sides. Transfer to dish. Spread 2 Tbsp Caramelised Onion Relish over fish.
    4. Wipe down frying pan and add spinach and a splash of water. Allow to wilt and soften, then sieve to remove excess water. Once drained place on top of fish.
    5. Melt butter in heavy-based saucepan and add flour, stirring until you have a paste (roux). Cook over medium heat until roux is pale golden colour. Add warmed milk and stir continuously until thick. Season and stir in grated cheese.
    6. Spoon sauce over fish, relish and spinach. Spoon kumara topping onto sauce; mix cheese and breadcrumbs and sprinkle over top. Place in oven and cook for about 25 mins until golden, hot and bubbling.