Fish pie
Nutrition Facts
each servingIngredients
all 12 types- 1kg sweet potato, cut into large chunks
- 2 tsp rapeseed oil
- 2 leeks, halved lengthways, then chopped
- 1 heaped tbsp plain flour
- 1 fish stock cube
- 400ml skimmed milk
- good pinch white pepper
- 25g fresh parsley chopped (plus a little to garnish)
- 1 heaped tsp smoked paprika
- 300g pollock, cut into cubes
- 300g salmon, cut into cubes
- pinch black pepper
Directions
6 steps in totalPreheat the oven to 180°C/gas 4. Boil the sweet potatoes for 15-20 minutes until soft and drain.
Heat the oil in a saucepan over a low-medium heat and fry the leeks, stir regularly, until they soften, about 7-8 minutes.
Sprinkle the flour over the leeks and crumble the stock cube over. Mix well for a minute or so until the leeks are coated.
Slowly stir in a quarter of the milk until it becomes quite thick, then gradually stir in the rest, stirring constantly, until it comes to the boil. Stir in the white pepper and parsley and remove from the heat.
Mash the sweet potatoes thoroughly and mix in the smoked paprika.
Add the leek sauce to an ovenproof dish and arrange the fish so that it is evenly distributed, pushing it into the sauce. Top with the sweet potato and bake for 25-35 minutes until the sauce starts bubbling through the sweet potato, sprinkle with the remaining parsley and black pepper.
