So easy and such a NZ family favourite.  As you know, I like to cheat…. a little 😛  Technically, you should make a sauce with a Roux for a Bechamel White Sauce But, Philadelphia Cream for Cooking is absolutely genius and is a life saver and actually lower in fat.

500grms of shredded smoked fish or mixed seafood

Spring onions and parsley, chopped

1 Pot of Philly Cream for Cooking

6 soft boiled eggs, halved

6 large potatoes (or a mix of root vege) boiled and crushed with some olive oil

Salt and Pepper

Method

Mix fish/seafood with the philly cream and herbs.  Tip into a dish and top with the eggs.  Season with salt and pepper.  Top with the mash/crushed potatoes and if desired, hit it with some cheese.  Bake at 180 for around 35mins till bubbly and brown.  Serve with salad.

Tips:

I used a mix of potato and pumkin/kumara for this one – you can use anything really.