Sweet Potato Fish Pie

By Tuesday, September 16, 2014

As the days get colder, this dish is sure to warm you up and leave you feeling full and satisfied. With two types of fish and deliciously chunky prawns, it is a real crowd pleaser and one of my winter favourites. The sweet potato adds a delightful earthy flavour, and isn't as stodgy as conventional potato mash. Adding in the coriander and lemon helps to cut through the richness of the white sauce. Serve to your friends and family to warm you up on these autumnal evenings!



Serves 4-6

You will need:

200g salmon
200g lemon sole
400g raw king prawns
3 large sweet potatoes
400ml whole milk
1 stick celery, finely diced
1 garlic clove, crushed
25g butter
25g plain flour
2 egg yolks
1 lemon, juiced
1 large handful coriander 
salt
pepper


Begin by poaching the fish in a saucepan of boiling water. After 10 minutes, add in the prawns and poach for a minute, until they turn pink. Remove from the heat, pour into a colander and refresh with cold water. Leave to one side.  

Peel and dice the sweet potato and place in a pan of boiling water with a large pinch of salt. 

In the meantime, prepare the white sauce. Make a roux by melting the butter in a saucepan. Mix in the flour and fry for a minute or two, until it turns golden. Slowly whisk in the milk and bring to the boil. Once the sauce has thickened to your desired consistency, remove from the heat and pour into a mixing bowl. 

Fry the celery and garlic in some oil with a generous amount of salt and pepper for 10 minutes, until softened. Pour into the white sauce with the coriander, lemon juice, fish and prawns. Check the seasoning and then pour into an ovenproof dish. 




Preheat the oven to 220 degrees/ gas 7. Strain the sweet potato and return to the pan. Mash to a smooth consistency. If you want to pipe the topping, pour half of the mash into a bowl, stir in an egg yolk and pipe. If you are going for a more rustic look, spread the mash over the fish sauce, use a fork to make a ripple effect and then brush with an egg yolk. 




Bake the pies for 25-30 minutes, until the mash topping is lovely and crisp. Serve and enjoy!






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