Monday, 24 August 2015 09:15

Fish Pie with Sweet Potato Mash

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Fish Pie with Potato Mash


Serves: 4


Preparation and Cooking time: 30-40 minutes





  • 500g of sweet potatoes (peeled and cut 4cm dice)
  • 1/4 cup of light milk
  • 100g grated light cheese
  • 2 teaspoons of vegetable stock powder
  • 1/4 cup of olive oil
  • 1 small diced onion
  • 1 stick of celery, finely diced
  • 2 cloves of garlic
  • 1/4 cup of plain flour
  • 800mls of light milk
  • 600g of boneless fish fillets cut into small peices
  • 1/2 cup of freshly chopped basil, dill or parsley
  • 1/2 cup grated parmesan cheese
  • A second tablespoon of vegetable stock powder





  • Bring 4 litres of water to the boil in a large saucepan - drop in the sweet potato and simmer 10-15 minutes or until tender

  • Heat a thick pan and add olive oil, onion, celery and garlic and saute for 4 to 5 minutes on low heat

  • Mix in the flour to form a roux and cook for another minute

  • Add the milk and whisk well while you bring it to the boil. Whisking from time to time will avoid lumps

  • Simmer a further one minute and remove from the heat

  • Add the fish, stock powder and herbs (don't worry the fish will cook into the oven - you don't want to over cook it)

  • Taste to see if it needs more salt and maybe a little fresh ground pepper

  • Grease a large dish or a large baking tray and pour in the mixture

  • Mash the sweet potato with the milk, cheese and stock powder

  • Try to spread the mash evenly over the top without mixing it in with the white sauce. I use a piping bag - if you are careful, you can use two forks to work it over the top

  • Bake at 200 degrees for 15 minutes, or until the top is golden brown
Read 1228 times Last modified on Friday, 04 September 2015 23:49

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