FISH PIE WITH SWEET POTATO TOPPING
Fish pie is one of the easiest and highly nutritious meals you can prepare for you and your family. The sweet potato lid provides a unique and crispy twist on a classic fish pie recipe. My mum and I have experimented with many fillings and it wasn’t until my first year of living in halls at university that I found my perfect combination. Packed with a variety of tasty vegetables and fish, this is the ideal warming dish to enter the chilly autumn season. Accompany the pie with some gorgeous greens if you fancy – here I have used asparagus. Don’t worry, you can use any kind of fish as well as mixing up the vegetables, so I hope this dish inspires you to achieve your perfect fish pie.
For the filling:
- 135g skinless smoked haddock fillets
- 135g skinless salmon fillets
- 400g skinless cod fillets
- 60g sundried tomatoes
- handful of rocket
- 1 yellow pepper
- 2 spring onions
- 60g small florets of broccoli
For the topping:
- 250ml milk
- 3 tbsp plain flour
- 3 tbsp butter
- 50g grated cheddar cheese
- 1 sweet potato (approximately 50g)
- paprika (optional)
- Preheat the oven to 180C.
- Cut your fillets of fish into small cubes and place them in an ovenproof dish.
- Chop the pepper, spring onion and sundried tomatoes and add them to the dish along with the broccoli and rocket. Toss the filling to ensure it is evenly distributed throughout the dish.
- Slice your sweet potato into thin disks and then layer these on top of the filling so the dish has a nice lid to cover it.
- Begin making your white sauce by melting the butter in a saucepan over a low heat.
- Add the flour to the butter so a paste forms and allow it to thicken slightly.
- Begin to gradually add the milk whilst stirring the sauce to prevent any lumps from forming. Once all of the milk has been slowly added, leave the sauce on a low heat to allow it to thicken.
- Pour the white sauce over the sweet potatoes so it can drip down into the filling. Finally sprinkle some grated cheese over the top and a little bit of paprika if you fancy.
- Put the dish in the oven for 30 minutes or until the fish is cooked through – it should be flaky once cooked. And voila! Done! Enjoy with a side of green vegetables.
Written by Ellen Stanton from Pale Blue Plate