Fish pie with sweet potato topping recipe
Created by The Tesco Recipes team
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.
See method- Serves 2
- 20mins to prepare and 40mins to cook
- 607 calories / serving
- Freezable
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
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Shop ingredientsEach serving contains
- Energy
- 2555kJ 607.0kcal
- Fat
- 34g
- Saturates
- 20g
- Salt
- 0.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 48.7gProtein 24.2gFibre 6.4g
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Sign in to shopMethod
- Preheat 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.
- Meanwhile, 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.
- Drain thepotatoesthen rinse the egg in cold water before peeling and cutting into quarters. Mash the potatoes with butter, season, then set to one side.
- Add 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.
- Tip: The fish pie doesn't need to go in the oven, which makes it super-fast to cook. Make ahead for a relaxed midweek supper.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
