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
Method
- Peel, chop and boil both the sweet potatoes and the white potatoes in two separate saucepans until soft enough to mash
- In the meantime, fry the chopped onion and crushed garlic in a pan of olive oil until soft
- Add the chopped fish, prawns, white sauce and peas allowing the fish to flavour the sauce but not allowing it to cook through
- Pour your mix into a casserole dish and allow it to stand while you make the mash
- Mash your potatoes up with a splash of milk, a knob of butter and plenty of salt and pepper
- 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
- Grate a 100g of cheese on top and place in the oven at 200° for 35-40 minutes
- Dish up a hearty portion with some steamed veg and enjoy!
Epigram / Holly Penhale
Featured image credit: flickr / andy hunting