Smoked Fish Pie with Sweet Potato Topping
Ingredients
- For The Sweet Potato Topping
- 600g sweet potato, peeled and cubed
- 500g floury potatoes, such as Maris Piper, peeled and cubed
- 2tbsp creme fraiche
- For The Filling
- 450g fresh white fish, such as haddock or cod, skinned
- 250g smoked haddock fillet, skinned
- 1tbsp olive oil
- 1 onion, finely chopped
- 3tbsp plain flour
- 300ml hot vegetable stock
- 3tbsp creme fraiche
- 75g frozen peas
- 3 eggs, hard boiled, shelled and quartered
- Handful fresh flat leaf parsley, finely chopped
Instructions
1 Preheat the oven to 200°C / fan 180°C / gas mark 6. Place the potatoes in a large saucepan and cover with water. Bring to the boil and simmer for 6-8 minutes until the potatoes are very tender when pierced with a knife. Drain well, return to the pan and add the crème fraîche. Mash well until fairly smooth then set aside. Meanwhile cut the fish into large chunks and
set aside.
2 Heat the olive oil in a frying pan and cook the onion for about
5 minutes until softened then stir
in the flour and cook for a minute.
3 Slowly add the hot vegetable
stock stirring continuously until you have a smooth, thickened sauce. Add the crème fraîche and stir in well then finally add the fish, peas and parsley. Season with some ground black pepper and a small pinch of salt.
5 Spoon the fish filling into a
1.5ltr oven-proof dish and arrange the quartered eggs on top. Spoon over the mash, roughing up the top with a fork. Place in the oven and bake for 20 minutes until the top
is golden.