Recipe: sweet-and-savoury topped fish pie


It may be March, but the winter chill isn't over yet. Deputy Food Editor Holly offers up her warming fish pie recipe to beat those snow / strike / cold blues with some friends...

This twist on a classic fish pie calls to an end the heated sweet-potato-Vs-white-potato debate, uniting them in one delicious dish. Packing in tons of flavour, omega 3 and vitamin C, there’s really no excuse for turning this one down!

Serves 6
Cooking time: 1hr 15mins

  • 500g fish – mixture of cod, smoked haddock, salmon & prawns
  • 100g grated cheese
  • 100g frozen peas
  • 3 large white potatoes
  • 2 large sweet potatoes
  • 1 450g jar of white sauce
  • 1 white onion
  • 1 clove of garlic
  • splash of milk
  • knob of butter


  1. Peel, chop and boil both the sweet potatoes and the white potatoes in two separate saucepans until soft enough to mash
  2. In the meantime, fry the chopped onion and crushed garlic in a pan of olive oil until soft
  3. Add the chopped fish, prawns, white sauce and peas allowing the fish to flavour the sauce but not allowing it to cook through
  4. Pour your mix into a casserole dish and allow it to stand while you make the mash
  5. Mash your potatoes up with a splash of milk, a knob of butter and plenty of salt and pepper
  6. Using a piping bag or the corner of a sandwich bag, first pipe your white mash potato in lines across your pie and then do the same with the sweet potato mash creating a striped pattern across the top
  7. Grate a 100g of cheese on top and place in the oven at 200° for 35-40 minutes
  8. Dish up a hearty portion with some steamed veg and enjoy!

Epigram / Holly Penhale

Featured image credit: flickr / andy hunting

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