Fish pie with sweet potato topping

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

  • Feeds 6Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    19%
    1599kj 379kcal
  • Fat
    Low 15%
    10.7g
  • Saturates
    Low 22%
    4.3g
  • Sugar
    Low 15%
    13.3g
  • Salt
    Low 19%
    1.13g

% of adult’s reference intake | Carbohydrates per serving : 42g

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

  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Bring a large pan of water to the boil
  3. Add the sweet potato and cook for 20 mins, until tender
  4. Drain, leave to steam dry for 2 mins, then return to the pan and mash with a splash of milk
  5. Stir in a third of the spring onion and season
  6. Meanwhile, melt the butter in a separate large saucepan
  7. Mix in the flour and cook for 2 mins, stirring
  8. Gradually add the milk and bring to a simmer, stirring continuously, until smooth
  9. Add the remaining spring onion, peas and parsley, and season
  10. Fold the fish into the white sauce until evenly coated, then spoon into a 1.5 litre ovenproof dish
  11. Top with the mash and bake on the middle shelf of the oven for 30-35 mins, until golden and bubbling
  12. Serve sprinkled with the extra parsley, with seasonal greens on the side

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