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net gains

Family fish pie with sweet potato topping

SERVES 6

75g butter Preheat the oven to 190°C/gas the seasoning and add a little salt 20 to 30 minutes, until the filling is
1 leek, washed and finely sliced mark 5. and pepper if needed. bubbling and the topping is golden.
50g plain flour To make the topping, boil or steam Gently fold in the fish and simmer Serve straight to the table and let
250ml fish stock or light chicken the sweet potatoes until the point for 2 to 3 minutes, until the fish just everyone help themselves.
stock of a knife goes in easily. Drain and turns opaque. It doesn’t need to be If making the fish pie ahead, allow
250ml full-fat milk mash well with the butter and some cooked all the way through here, as the fish mixture to cool in the gratin
750g diced mixed fish salt and pepper. it will finish cooking in the oven. Stir dish, then top with the cooled sweet
2 to 3 tablespoons cream, optional
To make the fish pie, melt the butter in the cream, if using. potato mash, cover and refrigerate
FOR THE TOPPING in a saucepan set over a low heat. Spoon the fish into an ovenproof until needed. Allow an extra 5 to
1.5kg sweet potatoes, peeled and Add the leek and sauté gently for gratin dish and top with the mashed 10 minutes in the oven if cooking
diced 2 to 3 minutes, until soft. Stir in sweet potato. Bake in the oven for straight from the fridge.
20g butter the flour and cook for 1 minute.
salt and pepper Gradually add the stock, stirring all
the time to avoid lumps, then add
the milk. Bring to the boil, then
reduce to a simmer and cook for 3
to 4 minutes, until thickened. Check

BUSY TOP TIP
This fish pie can be made the day
before and refrigerated until needed.
The sweet potato topping makes
a nice change and is an interesting
flavour contrast with the fish.

FISHY TIP
Keep an eye out for
ready-made fish mix
at the SuperValu fish
counter. You can use the
mix for fish pie or seafood
chowder or make your
own with a combination
of cod, salmon and
smoked haddock.
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