Recipes
Fish pie
Sweet potato works well as a tasty pie topping - and as veg it counts towards your family's 5-a-day
Sweet potato works well as a tasty pie topping - and as veg it counts towards your family's 5-a-day
(8 votes)
Cook: 50 Mins
Serves: 6
Price: £1.76 per serving
Nutritional Information
Each 436g serving contains
Energy
1461kj
349kcal
1461kj
349kcal
17%
Fat
5.7g
5.7g
Med
8%
8%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
14.0g
14.0g
High
16%
16%
Salt
0.44g
0.44g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
335kj/80kcal
Typical energy values per 100g:
335kj/80kcal
Ingredients
700g sweet potatoes, peeled and cubed
300g white fish
150g frozen prawns
900ml skimmed milk
6tbsp cornflour, mixed with 2tbsp of the milk
200g pack Chosen by you 50% Less Fat Garlic & Herbs Light Soft Cheese
25g Parmesan, grated
3tbsp chopped parsley
tsp ground nutmeg
150g frozen sweetcorn
100g baby spinach
Method
1
Put the sweet potatoes in a pan, cover with water, bring to the boil then simmer for 12-15 mins until tender. Drain well and mash until smooth.
2
Put the fish and prawns in a pan and pour over the milk. Simmer gently for 3 mins. Use a slotted spoon to transfer the fish and prawns to a 2L oven dish and break the fish into large chunks. Set aside.
3
Add the cornflour mixture to the milk and simmer until thickened. Stir in the soft cheese until the sauce is smooth. Add the Parmesan, parsley and nutmeg.
4
Preheat the oven to 200C/180C Fan/Gas 6. Simmer the sweetcorn for 3 mins and drain well. Add to the oven dish with the spinach. Pour over the sauce and mix well.
5
Top with the sweet potato mash and use a fork to rough up the top. Bake for 20 mins until golden on top.