Salmon and Sweet Potato Fish Pie
This is the first fish pie I made my little girl and she loves this recipe, to this day. For added nutrition I use salmon, which is an oily fish packed with omegas. The topping is a light golden orange sweet potato mash. She loves sweet potato and it works really well here (of course, use regular mash and change the fish for cod, or other, if you prefer ).
Freezing the pies ~
This is classic comfort food at its best and you can make ahead and then cook it, when its time to eat.
You can also prep these, make up the fish pies in a freezer proof/ oven proof dish, cover them and freeze for up to 3 months. I use ramekins (as pictured) for the children as its easy to have all the fish pie saved in portions. De-frost the fish pies in the fridge overnight and then cook in the oven, when you are ready to eat them. Deforsting them first will ensure your dish doesn’t crack from an extreme change in temperature!
Makes 4-6 adult and 10-12 small child portions
(depending on appetite)
Ingredients ~
2 large sweet potatoes (300g approx)
400g sustainably caught organic salmon*, skin removed/ checked for bones/ cut into large dice
* you can also use 200g salmon and 200g cod
chopped herbs (optional), 1 tablespoon parsley and 1 tablespoon fresh dill
1 tablespoon unsalted butter
1 tablespoon plain flour
300ml organic whole milk, at room temperature
To make the mash ~
Peel the sweet potato and boil until tender, 15-20mins, then mash with a little butter set aside and some freshly ground black pepper
To make the sauce ~
Melt butter in a pot and add flour: cook out for 1-2 mins, stirring until it forms a paste (or roux). Slowly add the room temperature milk (to prevent lumps) and whisk to incorporate the milk with the roux. Stir continuously and continue to add the milk, until you have used it all up. You should have a lovely, glossy and smooth white sauce. Take the white sauce off the heat add the herbs and fish pieces and gently combine using a spatula.
To make the fish pie(s) ~
Preheat oven to 180C fan. Pour the fish/ sauce mix into an oven proof dish (es) and top with the cooled sweet potato mash. 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, serve and enjoy!