Recipes
Recipes

Sweet Potato 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

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(8 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.76 per serving

Nutritional Information

Each 436g serving contains

Energy
1461kj
349kcal
17%
Fat
5.7g
Low
8%
Saturates
3.1g
Low
16%
Sugars
14.0g
Low
16%
Salt
0.44g
Low
7%
of your reference intake.
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.

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