Topping:
1 kg potatoes – peeled and chopped
10 ml – butter
milk (optional)
Filling:
1 kg Fish (butterfish/yellowtail/dorado/snoek)
1 leek – chopped
1 onion – Chopped
100g button Mushrooms – Sliced
100g sweetcorn kernels
100g peas
1 Bunch of Spinach – Finely chopped
3 tomatoes – Skinned and chopped
1 tbsp olive oil
Vegetable salt to taste
Preheat the oven to 180ºC
Cook the potatoes in boiling water until soft, drain, and set aside
Cook the fish – drain and flake, discarding any bones and skin
In a heavy based pan, fry the onions and leeks until translucent
Add the seetcorn, peas and mushrooms and fry for another 3 minutes
Add the tomato and cook for 2 minutes
Add the spinach and fish and simmer until the spinach is cooked
Season to taste
Place the fish mixture in an ovenproof bowl
Mash the potatoes with butter adding a bit of milk if needed and season to taste (Do not make the mixture too wet as it absorbs liquid from the filling)
Spoon the potatoes over the filling, covering it evenly.
Using a fork, drag lines along the top of the potato to make dridges so that it crisps in the oven
Bake for 30 minutes, or until the potato crisps slightly.