Sometimes it is the simplest flavours that produce the most impact. Today’s dinner certainly has that awe factor…. Fish pie also known as fisherman pie, is one of a classic British dish which tastes every bit as good as it looks and yet super easy to rustle up.
Everyone loves a pie and this Sweet Potato Fish pie freezes (unbaked) well too for those cold nights when you need ready-made cosy meals to warm you up. Just pull out of the freezer, bake and serve with some hearty greens! Then all there is left to do is to clean up the dishes! 😆
Talking about cleaning the dishes, kitchen hygiene is so so very important. The first rule of cooking is simple enough……. ALWAYS WASH YOUR HANDS FIRST! Germs spread very easily between our hands and food so having a clean pair of hands before getting in any food preparation or cooking is all important!
So let’s see how you make this delicious fish pie in a flash!
This version is made with a two part of sweet potatoes and a part regular potatoes for added health benefits, taste and texture!
I use a pack of ready-made sweet potato mash to save time, but you could of course make your own mash too. The filling is made with colourful veggies, cheese, cream, plain flour, milk, spring onions and a mix of skinned and boned fish pie pack from the supermarket… very handy! But you can use your own choice of fish or multiple fish in bite-sized chunks. Prawns taste yummy in this pie too!
For the full recipe check out the video and the recipe card below (and don’t forget to subscribe to my YouTube Channel to stay up to date with all my quick, healthy and yummy recipes). And if you try this recipe or any of my other recipes, please do let me know what you think. Or tag me in a picture on Facebook or Instagram using the hashtag #lifeartandbites. I love seeing all your pictures! 😍
- 1 potato cut into even-sized pieces
- 4-5 sweet potato mash or readymade mash about 600-700G
- 1 tbsp olive oil
- 80 g butter (50g for filling and 30gm for mash)
- 2 tbsp plain flour
- 1 tsp dry or fresh thyme
- 1 tsp oregano
- salt & pepper to taste
- chilli or red pepper flakes to taste
- fresh nutmeg gratted
- 3-4 spring onins chopped
- 1/2 tsp lemon zest
- 1 handful fresh parsley or coriander roughly chopped
- 400 g cod/haddock/salmon or any one of the fish skinned and boned
- 1 tbsp dijon mustard
- 1 cube chicken stock dissolved in 1/2 cup warm water
- 2 cup Milk(1 1/3 cup for filling and 1/4 warm cup for mash
- 2-3 tbsp Cream
- 1 cup cheddar cheese gratted
- 1/4 cup frozen peas
- 1/4 cup tinned corn or frozen or fresh
- 1/2 cup asparagus or green beans
- 1/2 cup carrots
Preheat the oven to 180°C/356°F . Cook the potato in boiling, salted water for 10-12 minutes until tender. Drain and return to the pan over the low heat to dry out for about a minute or so, stirring few times. Mix and mash with the ready-made or your homemade sweet potato mash, warm milk and 30g of melted butter. Add freshly grated nutmeg and salt & pepper and taste for seasoning and put aside.
In a separate pan add oil and melt butter on a low heat. Add salt and red pepper flakes, flour, spring onions, thyme and oregano and stir and cook it for couple of minutes until softened.
Add all the veggies and chicken stock and stir. Bring the mixture just to the boil on a medium heat. now gradually add the milk while stirring continuously to avoid the lumps. Add Dijon mustard, lemon zest and half of the cheese at this stage.
Cut the fish into bite-sized pieces or use the ready-made pie mix and add it to the sauce. Now is the time to add a splash of cream, mix well but gently and turn the heat off.. Let the mixture cool down a bit.
Oil an oven proof dish, big enough to take the pie. Pour in the veggies and fish sauce, add grated nutmeg, pepper, parsley and topped it with the mash evenly. finally sprinkle the remaining cheese on top (see video) and bake it for 30-35minutes or until golden and bubbling.
Serve it hot with salad or your choice of greens!
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