
Fish pie with sweet potato topping
https://www.coop.co.uk/recipes/fish-pie-with-sweet-potato-topping
This pie also freezes really well. Defrost it fully and cook for 10 minutes longer, or until piping hot throughout
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 42g
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Ingredients
- 4 sweet potatoes, peeled and cut into 2cm chunks
- 400ml Co-op semi-skimmed milk, plus a splash for the mash
- 6 spring onions, thinly sliced
- 30g Co-op unsalted butter
- 30g Co-op plain white flour
- 150g Co-op frozen British garden peas
- 4 tbsp finely chopped flat leaf parsley, plus extra to garnish
- 2 Co-op smoked haddock fillets, skin removed, cut into 3cm chunks
- 2 Co-op salmon fillets, skin removed, cut into 3cm chunks
- 2 Co-op skinless cod fillets, cut into 3cm chunks
- Seasonal greens, steamed, to serve
Method
- Preheat the oven to 200°C/fan 180°C/gas 6
- Bring a large pan of water to the boil
- Add the sweet potato and cook for 20 mins, until tender
- Drain, leave to steam dry for 2 mins, then return to the pan and mash with a splash of milk
- Stir in a third of the spring onion and season
- Meanwhile, melt the butter in a separate large saucepan
- Mix in the flour and cook for 2 mins, stirring
- Gradually add the milk and bring to a simmer, stirring continuously, until smooth
- Add the remaining spring onion, peas and parsley, and season
- Fold the fish into the white sauce until evenly coated, then spoon into a 1.5 litre ovenproof dish
- Top with the mash and bake on the middle shelf of the oven for 30-35 mins, until golden and bubbling
- Serve sprinkled with the extra parsley, with seasonal greens on the side