NZ Creamy Hoki & Corn Potato-Topped Pie
with Lemony Garden Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
1
Red Onion
1 tin
Sweetcorn
280 g
Hoki Fillets
(Contains: Fish; )
1
Celery
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Lemon
3
Potato
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth.
• Meanwhile, finely chop celery, onion and garlic. Drain sweetcorn. • Discard any liquid from hoki fillet packaging. Cut fish into 2cm chunks. • Season fish with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, onion and sweetcorn, until tender, 4-5 minutes. • Add garlic and Nan's special seasoning, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add cream (see ingredients), chicken-style stock powder, hoki and a splash of water, and simmer, stirring, until slightly reduced, 3-4 minutes. Season to taste.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Preheat the grill to high. Transfer hoki filling to a baking dish and spread mashed potato over the top. • Grill until lightly golden, 8-10 minutes.
• Slice lemon into wedges. • In a medium bowl, combine mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide creamy hoki and corn potato-topped pie between plates. • Serve with lemony garden salad. Enjoy!
