I love a great smoked fish pie especially in winter!

Prep Time 20 mins / Cooking time 40 mins

8 small Agria potatoes

1 cup of cream

4 tbsp finely grated parmesan

1 egg

pinch of white pepper

100 gm butter

100 gm plain flour

500 ml milk

2 tbsp wholegrain mustard

1tsp salt

1 cup sliced leek ( use the white only )

1 cup of celery with the leaves

1 cup of peas

flesh of 1 small smoked kahawai or snapper

1/4 cup finely grated parmesan

Preheat oven to 180 degrees

Peel potatoes and slice into thin discs

Whisk together the cream first

Measure parmesan, egg, and pepper in a bowl

Add potato to cream mix. Coat well and leave to soak.

Melt butter in a large saucepan, add flour and whisk together.

Gradually add the milk while whisking until thick

Add mustard, salt, leek, celery, and peas.

Cook over a low heat for 10 mins. Flake in smoked fish

Transfer to filling to a 30cm greased pie dish Fan out creamy potato slices over the top

Sprinkle over second measure of parmesan and bake in the oven for 40 mins!