Fish pie came to New Zealand with British settlers and found a natural home in a country surrounded by some of the world’s best seafood. Kiwi versions often use flaky white fish like tarakihi or snapper, sometimes with a little smoked fish for extra depth, under a cloud of creamy mashed potato.
It’s the perfect cold-night dinner: a rich, buttery sauce studded with fish and sweet peas, crowned with golden, crisp-edged mash. Serve it straight from the dish with a green salad on the side.

