Sweet Potato Fish Pie
By Morrisons
Published on 18 September 2020
Sweet potato mash is a tasty twist to the classic fish pie. This is a hearty dish packed full of prawns, salmon, white fish and smoked white fish.Time and servings
1 hr 30 minsTotal time
Serves 41 kcal/serving
30 minsPrep time
1 hrCooking time
Ingredients
- 500 g of white potatoes, peeled
- 55 g of butter
- 500 g of sweet potatoes, peeled
- 1 tbsp of dijon mustard
- 450 ml of milk
- 500 g of fish pie mix
- 30 g of plain flour
- 180 g of raw prawns
- 0.5 bunch of flat leaf parsley, chopped
Method
Step 1
To make the mash quarter the peeled potatoes, place in a large saucepan and cover with cold, salted water.Step 2
Bring to the boil and cook for approximately 15 minutes until the potatoes are starting to fall apart. Then drain and tip back into the saucepan.Step 3
Cook over a medium heat for 2-3 minutes stirring to help remove any excess moisture from the potatoes. Set to one side.Step 4
Meanwhile, to make the sauce, melt 30g of butter in a large saucepan. Add the flour and mix well. Cook for 1 minute.Step 5
Add milk to the pan in small additions. Each time allow the milk to warm through and then whisk to combine. This will help to avoid lumps.Step 6
Once all of the milk is added bring to the boil and allow to thicken. Make sure you keep whisking throughout. This should take approximately 2 minutes.Step 7
Remove from the heat, add the Dijon mustard, chopped flat leaf parsley and season well. Set to one side.Step 8
To assemble the fish pie preheat the oven to 180C fan/200C/gas 6.Step 9
Place the fish pie mix and raw prawns in the base of a large ovenproof dish. Blot with kitchen paper to remove any excess water from the mix. Spoon over the prepared sauce.Step 10
Roughly mash the cooked potato using a fork or potato pipe masher. Add 25g of butter and season well.Step 11
Place the mash in a piping bag, fitted with a star nozzle and pipe the mash on top of the fish and sauce. If you don’t have a piping bag, use a spoon.Step 12
Bake in the preheated oven for 35-40 minutes until golden and bubbling.