Fish Pie with Sweet Potato Topping
Dive into the comforting layers of this Fish Pie with Sweet Potato Topping, a lighter twist on a classic family favorite! Featuring a creamy medley of white fish, smoked fish, and succulent prawns, this dish is enriched with a velvety sauce infused with leeks, onion, garlic, and fresh parsley. Topped with buttery sweet potato mash, it’s the perfect balance of indulgence and nourishment. The naturally sweet and vibrant topping adds a unique spin while keeping it gluten-free adaptable. Ideal for hearty family dinners or festive gatherings, this fish pie is not only visually appealing but irresistibly flavorful. Ready in just over an hour, it’s an oven-to-table masterpiece that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 800 g sweet potatoes
- 50 g butter
- 100 ml milk
- 1 tsp salt
- 0.5 tsp pepper
- 400 g white fish fillets (e.g., cod or haddock)
- 200 g smoked fish fillets (e.g., smoked haddock or salmon)
- 150 g prawns (raw, peeled)
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 medium, chopped leek
- 2 tbsp flour
- 200 ml fish stock or vegetable stock
- 100 ml double cream
- 2 tbsp, chopped parsley (fresh)
- 50 g grated cheese (optional, for topping)
Instructions
Peel the sweet potatoes and cut them into chunks. Place them in a large pot of salted water, bring to a boil, and cook for 12-15 minutes, or until soft. Drain and set aside.
Mash the sweet potatoes with butter, milk, 1/2 tsp salt, and 1/4 tsp pepper. Set aside to cool slightly.
Preheat the oven to 200°C (400°F).
Place the white fish and smoked fish in a large saucepan, add the fish stock or vegetable stock, and bring to a simmer. Poach the fish for 6-8 minutes or until it flakes easily. Remove the fish from the pan, flake into large chunks, and discard any skin or bones. Reserve the stock.
In the same saucepan, melt 25g of butter over medium heat. Add the diced onion, garlic, and chopped leek. Cook for 4-5 minutes until softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the reserved stock, whisking until smooth. Reduce the heat and stir in the double cream. Simmer gently for 3-4 minutes to thicken.
Add the poached fish, prawns, and parsley to the sauce. Gently stir to combine, taking care not to break the fish too much. Season with the remaining salt and pepper.
Pour the fish mixture into a large ovenproof dish and spread it out evenly.
Spoon the sweet potato mash over the fish mixture, spreading it out to cover the filling completely. Use a fork to create ridges on the surface.
If using cheese, sprinkle it over the sweet potato layer.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the filling is bubbling.
Allow the fish pie to rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 14.2 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 272 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
