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Sweet Potato Fish Pie
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.
- 500g sweet potatoes, peeled
- 500g white potatoes, peeled
- 55g butter
- 30g plain flour
- 450ml milk
- 1 tbsp Dijon mustard
- ½ bunch flat leaf parsley, chopped
- 500g fish pie mix
- 180g raw prawns
Total time required
- Preparation time:
- Cooking time:
Use salt and pepper to season.
- To make the mash quarter the peeled potatoes, place in a large saucepan and cover with cold, salted water.
- 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.
- Cook over a medium heat for 2-3 minutes stirring to help remove any excess moisture from the potatoes. Set to one side.
- Meanwhile, to make the sauce, melt 30g of butter in a large saucepan. Add the flour and mix well. Cook for 1 minute.
- 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.
- 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.
- Remove from the heat, add the Dijon mustard, chopped flat leaf parsley and season well. Set to one side.
- To assemble the fish pie preheat the oven to 180C fan/200C/gas 6.
- 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.
- Roughly mash the cooked potato using a fork or potato pipe masher. Add 25g of butter and season well.
- 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.
- Bake in the preheated oven for 35-40 minutes until golden and bubbling.