Dale Pinnock’s Feel-Good Fish Pie

Dale Pinnock's feel good fish pie.jpg

We do love a good fish pie. Unfortunately, the traditional version can be a tad, well, rib-sticking. This is a lighter version with an extra nutritional boost.

Using a ready-prepared fish pie mix, which are available in most supermarkets, makes it a lot easier

• 5 large sweet potatoes, peeled and cut into large chunks
• olive oil, for cooking
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g low-fat cream cheese
• 200ml vegetable stock
• 1 tablespoon wholegrain mustard
• 600g fish pie mix
• 10g fresh dill, roughly chopped
• sea salt
• black pepper

1 Put the sweet potatoes in a saucepan and cover with salted boiling water. Simmer for around 20 minutes, until very soft.
2 Meanwhile, preheat the oven to 200°C. Heat a little olive oil in a pan, add the onion and garlic and cook for 4–5 minutes, until softened.
3 Add the cream cheese, vegetable stock and mustard and cook gently over a medium heat, stirring, until the cheese has melted.
4 Add the fish pie mix and simmer for 10 minutes, until the fish is nearly cooked through. Add the dill, season with salt and pepper and stir well.
5 Transfer the fish mixture to a baking dish. Drain and mash the sweet potato until smooth, then season with salt and pepper.
6 Top the fish with the sweet potato mash and bake for about 15 minutes, until the sauce is bubbling and the top of the mash is starting to get crispy.
7 Serve immediately, with a green salad or some steamed kale, broccoli or asparagus.

Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef: Healthy Every Day. Photography by Martin Poole © Quadrille 

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkedin
Share on pinterest
Share on Pinterest

Find Something special