Description
Delicious creamy fish pie – a family favourite
Ingredients
Scale
One large sweet potato (about 500g)
200g white fish, chopped into chunks (try and pick sustainably sourced fish)
100g prawns
250ml milk
1 tbsp cornflour or cornstarch
1 tsp of dried parsley
1/2 tsp of nutmeg
Garlic clove, chopped
1/2 small onion, chopped
Spray oil
Instructions
- Peel and chop sweet potato into chunks, and add to a pan of boiling water. Turn the heat down and simmer until the potatoes are cooked through
- In a large pan add a few sprays of spray oil, and add garlic and onion to soften.
- Once the onion has turned translucent and softened add the milk
- Next add the fish and gently poach it till it is just cooked through
- Once its cooked through, remove the fish and vegetables and place it in an oven proof dish
- Add the cornflour, nutmeg and parsley to the remaining liquid in the pan and stir with a whisk until it thickens to a sauce
- Pour the sauce over the fish and vegetables in the oven proof dish.
- Once the sweet potato is cooked through, drain the water and mash
- Spoon the mash over the fish and sauce mix
- Place under the grill to crisp up the sweet potato and serve with your choice of vegetables
- Prep Time: 10
- Cook Time: 35
Nutrition
- Serving Size: 1
- Calories: 394