Fish Pie with Sweet Potato topping (although I used White) from Jo Pratt's In the Mood For Food
- 50 g butter
- 1 bunches spring onions, sliced
- 50 g plain flour
- 400 ml milk
- 500 g cod, coley or haddock fillets, skinned and cut into chunks
- 200 g cooked tiger prawns
- 150 g smoked salmon, cut into strips
- 1 tbsp chopped dill, or parsley
- 1 lemon, grated zest only
- squeeze lemon juice
For the topping
- 700 g sweet potatoes, peeled - I used white potatoes in exactly the same way.
- 40 g butter
- 50 g matured cheddar cheese, grated
2. Melt the butter in a large pan, add the spring onions and cook until softened. Stir in the flour, and cook for about 30 seconds before gradually adding the milk. Bring to a simmer and cook for a couple of minutes until you have smooth thick sauce.
3. Stir in the white fish, prawns, smoked salmon, dill or parsley, lemon zest and lemon juice. Season lightly with salt and pepper. Once the sauce is bubbling and the cod is starting to flake a little, remove from the heat.
4. Spoon into a large 1.5-1.8 litre pie dish or 4 individual dishes and leave to cool while you prepare the topping.
5. For the topping: coarsely grate the sweet potato. Place in a clean tea towel and squeeze out the excess water.
6. Melt the butter in a pan and add the grated potato. Stir over a medium heat for a couple of minutes until the potato is coated in butter and starting to soften.
7. Scatter the potato over the top of the pie, leaving a rough topping rather than pressing it down. Sprinkle over the grated cheese.
8. Place on a baking tray and bake for 30 minutes, until the top is golden and the filling is starting to bubble over the edges.