Fish Pie With Sweet Potato Food

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.

EASY FISH PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
• While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
• Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
• Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
• Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

FISH PIE WITH POTATO CRUST

Steps:

• Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
• While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left - this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
• Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

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.

FISH PIE WITH SWEDE & POTATO TOPPING

Steps:

• Cook the potatoes and swede in boiling water until tender (about 20 minutes).
• Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
• Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
• Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.