Fish Pie With Sweet Potato Topping Food

FISH PIE WITH SWEET POTATO

Steps:

• peel and chop the potatoes and boil till soft.In a second pan boil the eggs for about 8 mins till hard boiled.
• meanwhile,heat the butter in a pan andgently fry the onion till soft.stir in the creme fraiche and when the sauce is coming up to the boil add the prawns to warm through.In a frying pan add the haddock cover with water,bring to the boil and simmer for about 5 mins till flaky.
• drain the potatoes when soft and mash with butter and milk.
• add the chopped egg,herbs and mustard to the sauce and season with ground black pepper,then pour into an ovenproof dish,break up the haddock and add to the sauce and mix.
• cook in an oven at 180c/gas 6 for about 20 mins until golden brown then serve.

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 TOPPING

Steps:

• Preheat oven to 180°/gas 4.
• Melt butter in large pan.
• Add onion; sauté.
• Stir in flour & cook for about 30 secs before gradually adding milk.
• Bring to a simmer & cook for a couple of minutes until you have a smooth thick sauce.
• Stir in the white fish, prawns,smoked salmon. scallops, dill/parsley lemon zest & juice.
• Add salt & pepper at this stage if needed.
• Once the sauce is bubbling & the cod is starting to flake a little, remove from the heat.
• Spoon into a large 1.5 - 1.8 ltr pie dish OR 4 individual dishes.
• Leave to cool whilst preparing the topping.
• TOPPING:.
• Coarsely grate the sweet potato.
• Place in a clean tea towel & squeeze out the excess water.
• Melt the butter in a pan & add the potato.
• Stir over a medium heat for a couple of minutes until the potato is coated in Butter & starting to soften.
• Scatter the potato over the top of the pie, leaving a rough topping rather than pressing it down.
• Sprinkle over the grated cheese.
• Place on a baking tray and bake for 30 mins until the top is golden and the filling is starting to bubble over the edges.
• Serve with garlic bread & salad of choice.

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.

LUXURY FISH PIE WITH CHEESY POTATO RöSTI TOPPING

Steps:

• Pre-heat the oven to gas mark 7/425°F/220°C.
• You will need a baking dish about 5 cm deep of 2 litre capacity, well buttered.
• Start off by boiling the potatoes, with skin on, in a saucepan with enough salted water.
• Once boiled though, strain off the water and cover them with a clean tea towel to absorb the steam.
• Meanwhile, heat the stock in a medium saucepan, add the bay leaf and season it well.
• Then cut the fish in half, if they are large pieces, add it to the saucepan and poach the fish gently for 5 minutes (it should be slightly undercooked).
• Using a draining spoon, remove the fish to a plate and strain the liquid through a sieve into a bowl.
• In the same pan you cooked the fish in, melt in the butter, whisk in the flour and cook for 2 minutes.
• Then gradually add the strained fish stock little at a time, whisking all the time.
• When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.
• Then whisk in the double cream, followed by the gherkins and chopped parsley.
• Give it all a good seasoning and remove it from the heat.
• Now to make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl.
• Then add the melted butter and lightly toss everything together using 2 forks so that the potatoes get a good coat of butter.
• Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.
• Next, add the raw scallops and prawns to the fish mixture then spoon it into the prepared baking dish.
• Sprinkle the rösti on top, spreading it out as evenly as possible but not pressing it down too firmly.
• Finish it off by scattering the grated cheese all over the surface.
• Bake on a high shelf of the oven for 35-40 minutes until golden brown.
• If you would like to make the fish pie in advance, then you will have to let the sauce cool down completely before adding the fish, scallops and prawns. After you have spread the topping, cover the dish loosely with clingfilm and refrigerate it until you're ready to bake. But you will have to give it an extra 10 minutes of cooking time.

HARISSA FISH PIE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Prick the sweet potatoes with a fork and cook for 50 mins-1 hr or until the flesh is soft (or in the microwave on high for 5-7 mins). Remove the skin and mash the flesh with 2 tbsp of the oil, the cumin and paprika. Set aside and keep warm.
• Meanwhile, heat a frying pan with the remaining 1 tbsp oil, and cook the onions and peppers over a medium heat until soft, about 7 mins. Warm the milk in a pan over a low-medium heat and add the fish pie mix and the prawns. Cook for 4 mins until the prawns have just turned pink, then scoop out the fish and prawns. Reserve the milk.
• Add the harissa paste to the onions and peppers and cook for 2 mins. Stir through the cornflour, then add the reserved milk bit by bit, stirring as you go, followed by the cream. Add the spinach and cook for 2 mins until it softens, then add the fish and prawns, stirring carefully to avoid breaking them up.
• Pour the fish mixture into an ovenproof dish, approximately 25 x 18cm. Carefully spoon the sweet potato on top, going from end- to-end and meeting in the middle. Carefully spread out with a knife, then go over it with a fork to make ridges. Bake for 20 mins, then grill for 10 mins on the hottest setting. Serve with the green beans.