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Vegetable-Topped Fish Pie

100g butter
1 tsp made mild mustard
2 Tbs flour
1/2 tsp salt
1 1/2 cups milk
1 tsp grated lemon rind
1/4 cup chopped parsley
320g can smoked fish fillets
2 medium-sized kumara
1 carrot
1 parsnip

Melt 50g of the butter, add mustard, flour and salt. Stir over a
medium heat until frothy. Add milk and stir until the sauce boils
and thickens. Add lemon rind and parsley. Drain fish and fold
into sauce. Pour into casserole dish. Peel kumara, carrot and
parsnip. Chop kumara roughly,slice carrot and parsnip. Cook together
until tender. Mash with the remaining butter. Arrange over fish
mixture, roughing up the surface with a fork. Bake at 200 C for
30 minutes or until heated through and golden.

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