A beautiful creamy fish pie full of fresh herbs and made a little lighter from a sweet potato topping.
2 large sweet potatoes
1 pack of fish pie pieces, I used @abelandcole’s (in fact it was the appearance of this in this week’s ‘fantastic fish box’ that prompted me to make fish pie)
4 or 5 spring onions, finely sliced
25g plain flour
1/2 pack chives, chopped
1/2 pack dill, snipped
Small handful of grated Parmesan cheese
Handful of spinach (make sure you don’t add too much spinach as it releases a lot of water as it cooks)
2 handfuls of frozen peas (or whatever veg you fancy; sweetcorn, carrot cubes, broccoli etc)
Handful of grated cheddar cheese
Sea salt and black pepper
Heat your oven to 180°c (160°c fan) gas 4. Wrap the sweet potatoes in foil and pop in the oven for around 1-1 1/2 hours until nice and soft. Remove from the oven and carefully remove the skin (if they’re well cooked this should be easy). Mash in a bowl until smooth. You can add some milk and butter to the mash but I don’t think it’s necessary. When sweet potatoes are cooked this way they seem to take on an oiliness which makes a wonderful mash. Add a pinch of salt and pepper and set aside.
Add the butter, flour and spring onions to a pan. Cook gently until the butter melts. Add the milk gradually, whisking as you go until combined. Bring to the boil and cook for 3 to 4 minutes, stirring to get rid of lumps.
Remove from the heat and add the mustard, herbs, fish, Parmesan and vegetables and mix to combine. Add to a casserole dish and top with the sweet potato mash. Sprinkle over the grated cheddar and pop into the oven for 20-25 minutes until golden and bubbling. Enjoy!