Fish Pie with Sweet Potato Topping


February 16, 2013 by marksetchfield


Serves 6-8, cooking time 35-40 minutes, suitable for home freezing

For the mashed potato topping
3 medium sweet potatoes
3 tbs of crème fraîche
2oz butter
4oz mature cheddar cheese
Chopped parsley to top
1/2 lemon zest

For the filling
6 large salmon steaks
1 onion
1 leek
1 pint of fresh milk
2 tbsp of flour
Small handful of chopped parsley
6oz frozen peas
1 garlic clove

Chef says: Try and mix up the fish, try adding prawns to a white fish for a great texture, leftover cooked potatoes work just as well for the topping. I also use the ends of cheese blocks and mix it up, works well to with a bit of Parmesan too. The clean me suggests lining the bottom of the oven with foil in case the filling spills over whilst cooking!

Peel and cube the sweet potato place in boiling water and cook until they become soft, remove from the heat and leave to one side. Meanwhile in a pan heat the milk and add the garlic and season. Skin and cube the salmon steaks then place them into the hot milk, making sure the milk doesn’t boil over. Poach the fish for about 8-10 minutes until it the fish meat lightens and breaks up, then add the chopped parsley. Mix the cornflour and water into a smooth paste, add a little at time to the fish and stir until the sauce thickens, take off the heat and leave to cool. In a frying pan heat some oil and fry the onion and leek until they soften. Once they have cooked add them to the fish and stir in. Drain the potatoes and add the crème fraîche, butter, lemon zest and mash until the potato is a creamy texture. Now transfer the fish into a pie dish and even out, filling just below the inside edge of the dish. Gently add the potato topping, even out over the filling with a fork, add the cheese, season and sprinkle with some more parsley. Place in the oven for about 35 minutes until the potato crisps up and the cheese topping looks golden. Now serve with some seasonal vegetables.


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