Ingredients for Fish Pie With Sweet Potato Topping
- 4 tablespoons butter
- Spring Onion
- Plain Flour
- 500ml milk
- Cod
- Tiger Shrimp
- 50g smoked salmon
- Cooked Scallops
- Dill
- Lemon, Zest Of
- Lemon, Juice Of
- Sweet Potatoes
- Cheddar Cheese
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How to Make Fish Pie With Sweet Potato Topping
- Preheat oven to 180°C (Gas Mark 4).
- Melt 2 tablespoons of butter in a large pan over medium heat.
- Add 1 medium onion, chopped, and sauté until softened (about 5 minutes).
- Stir in 2 tablespoons of all-purpose flour and cook for 30 seconds, stirring constantly.
- Gradually whisk in 500ml of milk, ensuring no lumps form.
- Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened and is smooth.
- Stir in 400g white fish fillets (cod or haddock), 100g cooked prawns, 50g smoked salmon, 100g scallops, 2 tablespoons chopped fresh dill/parsley, and the zest and juice of 1 lemon.
- Season with salt and freshly ground black pepper to taste.
- Once the sauce is bubbling gently and the cod is starting to flake, remove from the heat.
- Transfer the fish mixture to a 1.5-1.8 liter pie dish or four individual ovenproof dishes.
- Let cool slightly while preparing the topping.
- Coarsely grate 500g sweet potato.
- Wrap the grated sweet potato in a clean tea towel and squeeze out excess moisture.
- Melt 2 tablespoons of butter in a separate pan over medium heat.
- Add the squeezed sweet potato and stir for 2-3 minutes until coated in butter and starting to soften.
- Spread the sweet potato mixture evenly over the fish filling, leaving a rough, rustic topping.
- Sprinkle 50g grated cheddar cheese over the sweet potato.
- Place the pie dish on a baking tray to catch any spills.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling.
- Serve immediately with crusty garlic bread and a fresh salad of your choice.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
30g
Fat
85g
Carbs
17g
