Fish pie with sweet potato mash recipe

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You'll need just six ingredients to make this fish pie with sweet potato mash which transforms traditional creamy fish pie into a healthy, nutritious meal.

  • Low-fat
  • healthy
Serves3
SkillMedium
Preparation Time20 mins
Cooking Time1 hours 30 mins
Total Time1 hours 50 mins
Nutrition Per PortionRDA
Calories415 Kcal21%
Fat7.5 g11%
Saturated Fat2.5 g13%

You'll need just six simple ingredients to whip up this fish pie with sweet potato mash. Our recipe transforms traditional fish pie into a healthy family dinner that everyone will enjoy - and whilst it takes a bit of time to put together, it's actually really low maintenence once it's in the oven. Serve with a plateful of your favourite green vegetables for comfort food at its finest.

Like this? You're going to love our classic fish pie recipe!

Ingredients

  • 750g sweet potato
  • 300-350g fish pie mix, eg, haddock, pollock and salmon
  • 450ml skimmed milk
  • 2-3tbsp thickening granules
  • 1tbsp freshly chopped parsley
  • 150-200g cherry vine tomatoes
  • Green beans, to serve

WEIGHT CONVERTER

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Method

  1. Set the oven to 200°C/400°F/Gas 6. Bake the sweet potatoes for 45 mins or until they feel tender. Remove from the oven, peel and mash them.
  2. Place the fish in a pan of water and bring to the boil. Remove the pan from the heat and leave from the heat and leave the fish in the hot water for about 5 mins, or until it's cooked. Drain it well and divide between 2-3 ovenproof dishes. Bring milk to the boil in a pan and add the thickening granules. Simmer for a few mins, stirring well, until the sauce thickens. Stir in the parsley and season, then pour over the fish. Top each dish with mashed sweet potato.
  3. Place the dishes on a baking tray and place the tomatoes alongside them. Bake in the oven for 20-25 mins, or until the sweet potato starts to turn golden and the skins on the tomatoes start to split. Serve immediately with cooked green beans.
Top Tip for making Fish pie with sweet potato mash

A potato ricer is the secret to getting smooth, fluffy mash every time.

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.