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Fish pie with sweet potato topping

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 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    1599kj 379kcal
  • Fat
    Low 15%
  • Saturates
    Low 22%
  • Sugar
    Low 15%
  • Salt
    Low 19%

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


  • 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


  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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