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Fish pie with sweet potato topping
5.0 (489 reviews)
Give your fish pie an update with a delicious sweet potato mash topping. The filling for this modern take on a comfort food classic is made from haddock, delicately poached in creme fraiche, then combined with mustard powder, dill and hard-boiled egg.
Total Time60
Servings2
607
Caloriesper servingNutrition Information
607
Calories
34 grams fat
Fat
48.7 grams carbohydrate
Carbs
24.2 grams protein
Protein
6.4 grams fibre
Fiber
11 grams sugar
Sugar
Ingredients
- 250g sweet potatoes, peeled and cut into small chunks
- 250g potatoes, peeled and cut into small chunks
- 1 large egg
- 2 knobs of butter
- ½ small onion, peeled and chopped
- 100ml crème fraîche
- 150g skinless haddock fillets, cut into large chunks
- 1 tbsp dill, freshly chopped
- ½ tsp English mustard powder
Instructions
- 1Preheat the grill to high. Put the potatoes in a pan of boiling water and cook for 10 minutes. In a second pan of boiling water cook the egg for 8 minutes.
- 2Meanwhile, heat a little butter in a pan and gently fry the onion until soft. Stir in the crème fraîche and when the sauce is coming up to the boil, add the haddock pieces and simmer for 5 minutes until it is cooked through.
- 3Drain the potatoes then rinse the egg in cold water before peeling and cutting into quarters. Mash the potatoes with butter, season, then set to one side.
- 4Add the pieces of egg, herbs and mustard to the sauce and season with ground black pepper, then pour into an ovenproof dish. Top with the mashed potato, using a fork to rough up the top. Grill for 4-5 minutes until golden and bubbling then serve immediately on warmed plates.