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Fish pie with sweet potato topping recipe

487 ratings

Give your fish pie an update with a delicious sweet potato mash topping. The filling for this modern take on a comfort food classic is made from haddock, delicately poached in creme fraiche, then combined with mustard powder, dill and hard-boiled egg. See method

Serves 2
20mins to prepare and 40mins to cook
607 calories / serving
Freezable

Ingredients

250g sweet potatoes, peeled and cut into small chunks
250g potatoes, peeled and cut into small 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
1 tbsp dill, freshly chopped
½ tsp English mustard powder

If you don't have haddock, try using another white fish

Each serving contains

Energy
2555kj
607kcal 30%
Fat
34g 48%
Saturates
20g 101%
Sugars
11g 13%
Salt
0.6g 10%

of the reference intake
Carbohydrate 48.7g Protein 24.2g Fibre 6.4g

Method

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 fraîche 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.

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.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.