Fish Pie with sweet potato topping is a typically English dish. It is wonderfully warming and tasy too. This recipe used to be on my blog but when I migrated, it seems that it disappeared, so a group I am a member of on Facebook, called Fish Food Fridays which create great fish recipes to help us all eat more fish.

Fish Pie

This fish pie makes a delicious dinner for any occasion

I love fish, but really I don’t eat enough of it just because I often turn to something different instead. I am definitely going to make it my goal to eat more fish going forward. Fish is a great source of Omega 3, so even more reason to eat fish. This Fish Pie is a riff on a Mary Berry recipe, so it couldn’t get more english if it wanted to. In the fish pie, there are boiled eggs, which I think is a triumph. I mean, who doesn’t love eggs of any shapes or sizes?

Fish Pie

This fish pie makes delicious dinner for any occasion.

You have leeks cooked in butter, then you make the roux or white sauce in the leeks, so there is no extra pans used and everything is made in one pan and then transferred to the baking dish. I have incorporated samphire in this dish as I think that any excuse to use it is ok with me and it does go so wonderfully with fish that I really think it should be more popular than it really is. What is samphire I hear you ask? Well, thanks to Mr Google, you can find out all about it here. Then you have the boiled eggs, followed by the sweet potato topping. Tasty and healthy.

Fish Pie

This fish pie makes a delicious dinner for any occasion

Here are some of the other bloggers who have taken part.

So why not make this delicious fish pie tomorrow or over the weekend? Cheers Deon

 

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Fish Pie

Delicious meal for any occasion.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 people

Ingredients

Fish pie filling:

  • 800 g fish pie mix
  • 1 bunch dil finely chopped
  • 55 g butter
  • 2 leeks diced
  • 90 g samphire halved
  • 55 g smoked cheddar cheese normal is fine too
  • 600 ml hot milk
  • 2 tbsp lemon juice out of a bottle is fine
  • Salt and Pepper

Topping:

  • 3 sweet potatoes roughly chopped
  • 20 g breadcrumbs
  • 3 tbsp milk
  • 1 tbsp butter
  • 50 g smoked cheddar cheese grated (normal is fine too)
  • 10 grinds of salt

Instructions

  1. Ensure that you have boiled your eggs, prepared your leeks and that the milk is hot, be careful not to boil the milk when making it hot as it will potentially split.
  2. Melt the butter and add the leeks and then soften them until just soft but not brown.
  3. Add the flour and stir for a minute until it forms a roux/paste. Slowly add the hot milk stirring constantly to ensure that it all gets incorporated. Bring to the boil, then reduce the heat and stir until the sauce is thick.
  4. Remove from the heat, then add the fish mix, dill and lemon juice. Return to the heat, season with salt and pepper, a good ten grinds of salt and 5 of pepper. Stir and cook for 2 minutes until the fish is just cooked. Remove from the heat and stir in the smoked cheddar cheese.
  5. Transfer the fish pie mix to your baking dish, and sprinkle the samphire over the top. Cut the eggs up into slices (I have an egg slicer) but you can just slice the eggs relatively thickly you will be fine.
  6. Add the eggs to the top of the samphire, then set aside to cool for a good hour until the mix becomes firm and sets.
  7. After an hour, turn the oven to 200 degrees with no fan. Then bring a pot of salted water to the boil, add the sweet potatoes and boil for about 10 minutes until just soft. Drain, then add butter and milk and mash. Stir through some salt and pepper, and the cheese.
  8. Using a tablespoon, carefully place the sweet potato mixture over the top, then smooth it out so that it is evenly spread out over the casserole dish.
  9. Bake in the oven for 20 – 25 minutes until bubbling. Allow to cool for about 10 minutes after baking, then serve.
  10. This fish pie is also great eaten the next day. To reheat, simply cover with tinfoil, heat the oven to 180 degrees, then place back in the oven for about 30 minutes until warm all through.