Willie’s fish pie


250g Smoked salmon 41º South Salmon and Ginseng Farm
375g stargazer fillet (or similar) Georgetown Seafoods
1kg potatoes (Red Norland or similar) Erinvale Farm
Cheddar cheese Elgaar Farm, Southern Sky Cheese Company
Cream Elgaar Farm,
3 hard-boiled eggs Mt Roland Free Range Eggs, Mooreville Gardens, Tasmanian Natural Garlic & Tomatoes


Wash, peel and boil potatoes until soft. Drain and mash with minced garlic, 50ml cream and 150g butter, salt and pepper.
Saute one medium carrot (diced), one cup diced celery leaves and stalks, and two cups roughly chopped silverbeet in olive oil until soft. Add 200ml cream and lower heat. Stir in one cup grated cheese and set aside.
Rub inside of oven dish with a knob of butter. Add salmon fillet and roughly flake using two forks. Add white fish fillet cut into medium chunks. Quarter boiled eggs lengthwise and scatter evenly onto fish mixture. Add the cheese and cream mixture and spread evenly. Top with mashed potato, levelled with a fork or spatula. Top with more grated cheese. Bake in 220°C oven for 25 minutes or until top is golden-brown.
Serve with salad greens and a glass of Kentish Ale.