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Sweet Potato Fish Pie

Recipe

A colourful twist on a classic. Sweet potatoes are rich in fibre while salmon contains omega-3 DHA which helps maintain normal brain function.


Serves: 5   |   Prep time: 20-25 minutes   |   Cooking time: 55 minutes

  

Ingredients

  • 6 sweet potatoes, peeled and chopped
  • 2 leeks, sliced
  • 360g broccoli florets
  • 100g peas
  • 2 salmon fillets, cut into chunks
  • 1 bag jumbo prawns
  • 300ml crème fraîche
  • 30g fresh parsley, chopped (reserve some for garnish)
  • 2 tbsp grated parmesan
  • 1 vegetable stock cube
  • Knob of butter
  • Splash of milk
  • Olive oil
  • Carrot sticks, to serve

  

Method

  1. Preheat the oven to 180°C fan / 200°C / gas 6.
  2. Add the sweet potato to a large pan of boiling water and cook for 15 minutes until tender. Drain, then mash with a knob of butter and a splash of milk. Set aside.
  3. Heat a drizzle of olive oil in a frying pan. Add the leeks and broccoli, cooking gently for 15 minutes (add a splash of water if needed to prevent browning). Stir in the peas and cook for a further 2 minutes.
  4. Dissolve the stock cube in 1 pint of boiling water. Add to the vegetables, then stir in the crème fraîche and most of the parsley. Bring to the boil, then reduce to a low heat and cook for 2 minutes, stirring continuously.
  5. In an ovenproof dish, layer the salmon chunks and prawns. Pour over the vegetable and parsley sauce, then top with the mashed sweet potato. Use a fork to spread evenly, pressing the edges to seal. Sprinkle with parmesan.
  6. Place in the oven for 35–40 minutes, until the top is golden and crisp.
  7. Garnish with the remaining parsley and serve immediately with steamed carrot sticks.