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Fish pie with sweet potato topping recipe

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FishPieWithSweetPotato HERO b88b4f39 4c1c 4381 beef d095f8d60e4c 0 472x310
  • Rating: 2 stars
  • Cost per serving: £1.56
  • 20mins to prepare and 40mins to cook Takes: 20mins to prepare and 40mins to cook
  • 2 Serves: 2
  • Freezable

Preheat the grill to high. Put the potatoes in a pan of boiling water and cook for 10 minutes. In a second pan of boiling water cook the egg for 8 minutes.

Meanwhile, heat a little butter in a pan and gently fry the onion until soft. Stir in the crème fraiche and when the sauce is coming up to the boil, add the haddock pieces and simmer for 5 minutes until it is cooked through.

Drain the potatoes then rinse the egg in cold water before peeling and cutting into quarters. Mash the potatoes with butter, season, then set to one side.

Add the pieces of egg, herbs and mustard to the sauce and season with ground black pepper, then pour into an ovenproof dish. Top with the mashed potato, using a fork to rough up the top. Grill for 4-5 minutes until golden and bubbling then serve immediately on warmed plates.

Cook's tip

The fish pie doesn't need to go in the oven, which makes it super-fast to cook. Make ahead for a relaxed midweek supper.

 

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Ingredients

  • 250g sweet potatoes, peeled and cut into small chunks
  • 250g potatoes, peeled and cut into sall chunks
  • 1 large egg
  • 2 knobs of butter
  • ½ small onion, peeled and chopped
  • 100ml crème fraîche
  • 150g skinless haddock fillets, cut into large chunks
  • 1tbsp freshly chopped dill
  • ½tsp English mustard powder
  • ground black pepper
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Each serving contains
  • Calories 550 28%
  • Sugar 10g 12%
  • Fat 24g 35%
  • Saturates 15g 75%
  • Salt 1.9g 32%
of an adult’s guideline daily amount. Find out more
Fairy - For the toughest grease-cleaning challenges

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