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Fish Pie With Sweet Potato Topping

  • 4servings
  • 80minutes
  • 738calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g butter

  2. 1 bunch spring onion , sliced

  3. 50 g plain flour

  4. 400 ml milk

  5. 500 g cod , coley skinned & cut into chunks or 500 g haddock fillets , skinned & cut into chunks

  6. 200 g cooked tiger shrimp

  7. 150 g smoked salmon , cut into strips

  8. 200 g cooked scallops

  9. 14.79 ml chopped dill or 14.79 ml parsley

  10. 1 lemon, zest of

  11. 1 lemon, juice of

  12. 700 g sweet potatoes , peeled

  13. 40 g butter

  14. 50 g matured cheddar cheese , grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°/gas 4.

  2. Melt butter in large pan.

  3. Add onion; sauté.

  4. Stir in flour & cook for about 30 secs before gradually adding milk.

  5. Bring to a simmer & cook for a couple of minutes until you have a smooth thick sauce.

  6. Stir in the white fish, prawns,smoked salmon. scallops, dill/parsley lemon zest & juice.

  7. Add salt & pepper at this stage if needed.

  8. Once the sauce is bubbling & the cod is starting to flake a little, remove from the heat.

  9. Spoon into a large 1.5 - 1.8 ltr pie dish OR 4 individual dishes.

  10. Leave to cool whilst preparing the topping.

  11. TOPPING:.

  12. Coarsely grate the sweet potato.

  13. Place in a clean tea towel & squeeze out the excess water.

  14. Melt the butter in a pan & add the potato.

  15. Stir over a medium heat for a couple of minutes until the potato is coated in Butter & starting to soften.

  16. Scatter the potato over the top of the pie, leaving a rough topping rather than pressing it down.

  17. Sprinkle over the grated cheese.

  18. Place on a baking tray and bake for 30 mins until the top is golden and the filling is starting to bubble over the edges.

  19. Serve with garlic bread & salad of choice.

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