Sweet Potato Fish Pie

Ingredients

  • 220g approx salmon fillets (as required)
  • 300g cooked prawns
  • 600 ml milk semi skimmed
  • 1 onion
  • 75 g butter unsalted
  • 50 g plain flour
  • A small bunch flat leaf parsley
  • 1.4 kg Sweet potatoes
  • 50 g butter unsalted
  • 100 g cheddar cheese grated

Instructions

  • Pierce the potatoes all over with a fork and lay on a baking sheet. Bake for about 50 mins.
  • Add the fish to a pan and scatter over the onion. Pour over the milk, dot the surface with one third of the butter. Bring up to a steady simmer, cover with a lid and poach until the fish is cooked. Remove the cooked fish to a plate and allow to cool, then flake with a fork, discarding the skin and any little bones you find lurking. Add the flaked fish to a baking dish and evenly scatter over the prawns.
  • Melt the remaining two thirds of the butter, then stir through the flour to form a roux. Allow to cook over a gentle heat for a couple of minutes before pouring over the milk. Whisk constantly over a medium heat for about 5 minutes until the sauce is thick and smooth. Season to taste with salt and black pepper. Stir through the parsley and pour the sauce over the fish.
  • Cut the potatoes in half and scoop the flesh into a bowl. Add the butter and mash with a potato masher until smooth, adding a splash of milk.
  • Stir in half of the cheese.
  • Using a fork spread the potato over the fish filling and fluff up the top. Sprinkle over the cheese and bake in the oven for 30 minutes, until the pie is bubbling and the top golden and crisp.
  • Serve with green vegetables, such as broccoli or green beans, or a fresh green salad.