You’ll need just six simple ingredients to whip up this fish pie with sweet potato mash. Our recipe transforms traditional fish pie into a healthy family dinner that everyone will enjoy – and whilst it takes a bit of time to put together, it’s actually really low maintenence once it’s in the oven. Serve with a plateful of your favourite green vegetables for comfort food at its finest.
- 750g sweet potato
- 300-350g fish pie mix, eg, haddock, pollock and salmon
- 450ml skimmed milk
- 2-3tbsp thickening granules
- 1tbsp freshly chopped parsley
- 150-200g cherry vine tomatoes
- Green beans, to serve
Set the oven to 200°C/400°F/Gas 6. Bake the sweet potatoes for 45 mins or until they feel tender. Remove from the oven, peel and mash them.
Place the fish in a pan of water and bring to the boil. Remove the pan from the heat and leave from the heat and leave the fish in the hot water for about 5 mins, or until it’s cooked. Drain it well and divide between 2-3 ovenproof dishes. Bring milk to the boil in a pan and add the thickening granules. Simmer for a few mins, stirring well, until the sauce thickens. Stir in the parsley and season, then pour over the fish. Top each dish with mashed sweet potato.
Place the dishes on a baking tray and place the tomatoes alongside them. Bake in the oven for 20-25 mins, or until the sweet potato starts to turn golden and the skins on the tomatoes start to split. Serve immediately with cooked green beans.
A potato ricer is the secret to getting smooth, fluffy mash every time.