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Time & Serves
- No. of Serves:
- 4
- Prep time:
- 15 minutes
- Cook time:
- 20 minutes
Ingredients
- 1 leek, trimmed, rinsed and finely chopped
- 420g can Wattie's Condensed Creamy Pumpkin Soup
- 1/2 cup lite sour cream
- 1/2 cup milk
- 2 tbsps chopped fresh Italian Parsley
- 1 tsp finely grated lemon rind
- 350g smoked fish, skinned & flaked
- 3 hard boiled eggs, peeled & quartered
- 500g bag Wattie's Potato Pom Poms
Method
1. Heat a dash of oil in a frying pan, gently cook leeks until tender.
2. Mix together the Wattie’s Condensed Creamy Pumpkin Soup with the lite sour cream and milk, beating until smooth.
3. Stir in cooked leeks, parsley, lemon rind, smoked fish and eggs, season with pepper. Transfer to a 6 cup capacity ovenproof dish. Top with Wattie’s Potato Pom Poms .
4. Fan bake at 200ºC for 20 minutes or until the fish pie is hot and the Potato Pom Poms are crispy and golden.
Tips: If you do not have the fan bake option on your oven, cook at 220ºC for the same time.