Fish Pie With Sweet Potato Mash Recipes

NAKED FISH PIE

Steps:

• 1. Preheat the oven to 220°C/200°C fan. 2. Place the potatoes in a pan filled with water and boil for 10 minutes or until tender. Drain before mashing with a potato masher, adding salt and pepper to taste. 3. Meanwhile, make a white sauce by first melting the butter in a saucepan over a medium heat. Add the flour and stir for about 2 minutes or until a paste forms. Next, slowly add the milk, stirring all the while, until you have a smooth sauce. Continue to stir the sauce for a further 5-10 minutes until it thickens. 4. Add the lemon juice to the sauce, followed by the stock and mustard. Season to taste with salt and pepper and stir in 1 teaspoon of Parmesan. Bring to a simmer and cook for 1 minute before removing from the heat. 5. Place the fish in an ovenproof dish with the sliced fennel. Pour over the white sauce and top with the sweet potato mash. Sprinkle the remaining Parmesan over the top. 6. Place the dish on a baking tray. Transfer to the oven for 40 minutes or until cooked through and golden. 7. Serve with a green vegetable such as spinach, kale or broccoli. Cook's Tip: You can replace the semi-skimmed milk with coconut milk to lend a more Southeast Asian flavour to the fish. • 340 calories per serving •

FISH PIE WITH SWEET POTATO MASH RECIPE

Steps:

• 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.
• 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.
• 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.

FISH PIE WITH MASHED POTATO TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
• While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
• Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
• Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
• Bake in the oven for 20 more minutes.

BRITISH FISH PIE WITH MASHED POTATO TOPPING

Steps:

• Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.
• Preheat the oven to 400 degrees F (200 degrees C).
• While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.
• Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.
• Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.
• Remove from the oven and allow to rest for 10 minutes before serving.