Sweet Potato Fish Pie
Here’s my version of creamy fish pie: I use a combination of salmon and cod, but use fish you like to eat. I am topping the pies with a sweet potato mash, as my daughter loves sweet potato, but use regular mash if you prefer it.
This is classic comfort food at its best and you can of course make ahead and reheat when you need to.
- 2 Sweet Potatoes (300g approx)
- 400g Fish, I use a combo of salmon & cod
- 2 tablespoons of herbs, I use parsley & a little dill
- 1 tablespoon butter
- 1 tablespoon flour
- 300ml milk
Makes 2 adult - 4 small portions
Preheat oven to 180C fan
Peel the sweet potato and boil until tender then mash with a little butter set aside
Prep fish cut into large cubes, remove all skin and check for any bones (remove)
Make white sauce, melt butter, add flour and cook for 1 min into a paste, slowly add the milk (room temp) and whisk. Repeat until you have used up all the milk and have a lovely smooth white sauce. Take the white sauce off the heat add the herbs and fish pieces and gently combine using a spatula
Pour the fish pie mix into an oven proof dish and top with the sweet potato mash (you can add a little butter to this if you want and some black pepper. You can either set aside the fish pies to cool and reheat later, or to serve immediately cook in the oven for 20-30 mins until cooked through
Cool and serve