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