Fish pie topped with mashed potato is an old-school favourite
that makes a great wintry Sunday lunch.
75 gmbutter, diced2leeks (white part only), sliced1dried bay leaf40 gmplain flour200 mldry white wine200 mlfish stocks½ cupcoarsely chopped flat-leaf parsley2 tspthyme2 tsptarragon6 eggs, room temperature1hot-smoked trout, skin and bones removed, flaked900 gmskinless hapuku fillet, or similar white-fleshed fish, cut into 4 cm cubes2 tbspfinely grated parmesanOlive oil, for drizzilingPotato crust1.8 kgDesiree potatoes (about 5 large), peeled and cut into 5 cm pieces100 mlpouring cream200 gmbutter, diced
Melt butter in a large saucepan over low heat, add leeks and bay leaf and fry until leeks are very soft and start to caramelise (20-25 minutes). Add flour and stir until sandy coloured (5-7 minutes). Gradually add wine, stirring to combine between additions, then add stock in the same way, increase heat to high and bring to the boil, stirring for 1 minute to combine and thicken. Season to taste, stir in herbs, then pour into a 2-litre baking dish and set aside.
For potato crust, boil potatoes in a large saucepan of salted water until tender (10-12 minutes), then drain well, return to pan and add cream. Return to heat, bring to the boil, then remove from heat and mash with a potato masher until smooth. Gradually add butter, stirring to combine well, season to taste and keep warm over low heat.
Add eggs to a saucepan of boiling water and cook for 7 minutes, then drain, refresh in cold running water, peel, quarter and set aside.
Preheat oven to 200C and transfer mashed potato to a heatproof piping bag fitted with a 2cm-3cm plain nozzle. Scatter fish and eggs over sauce, scatter with parmesan, then pipe mashed potato over the top to cover. Drizzle lightly with olive oil, then bake, turning dish occasionally, until filling is bubbling and the crust is golden (50-55 minutes). Serve hot.