Fish pie

Sweet potato fish pie


  • 1h 30m

  • Serves 4 approx.

    Medium
  • Select for option
  • Always check the label

Ingredients

  • For the mash

  • 500g sweet potatoes, peeled

  • 500g white potatoes, peeled

  • 25g butter

  • Salt and pepper  

  • For the sauce

  • 30g butter

  • GF

    30g plain flour

  • 450ml milk

  • 1 tbsp Dijon mustard

  • ½ bunch flat leaf parsley, chopped

  • Salt and pepper

  • 500g Morrison’s fish pie mix

  • 180g raw prawns

  • 1h 30m

  • Serves 4 approx.

    Medium
  • Select for option
  • Always check the label

  • Ingredients

    • For the mash

    • 500g sweet potatoes, peeled

    • 500g white potatoes, peeled

    • 25g butter

    • Salt and pepper  

    • For the sauce

    • 30g butter

    • GF

      30g plain flour

    • 450ml milk

    • 1 tbsp Dijon mustard

    • ½ bunch flat leaf parsley, chopped

    • Salt and pepper

    • 500g Morrison’s fish pie mix

    • 180g raw prawns

  • Directions

    To make the mash

    Quarter the peeled potatoes, place in a large saucepan and cover with cold, salted water.

    Bring to the boil and cook for approximately 15 minutes until the potatoes are starting to fall apart. Then drain and tip back into the saucepan.

    Cook over a medium heat for 2-3 minutes stirring to help remove any excess moisture from the potatoes. Set to one side.

    To make the sauce

    Meanwhile, melt the butter in a large saucepan. Add the flour and mix well. Cook for 1 minute.

    Add milk to the pan in small additions. Each time allow the milk to warm through and then whisk to combine. This will help to avoid lumps.

    Once all of the milk is added bring to the boil and allow to thicken. Make sure you keep whisking throughout. This should take approximately 2 minutes.

    Remove from the heat, add the Dijon mustard, chopped flat leaf parsley and season well. Set to one side.

    To assemble your fish pie

    Preheat the oven to 180C fan/200C/gas 6.

    Place the fish pie mix and raw prawns in the base of a large ovenproof dish. Blot with kitchen paper to remove any excess water from the mix. Spoon over the prepared sauce.

    Roughly mash the cooked potato using a fork or potato pipe masher. Add the butter and season well.

    Place the mash in a piping bag, fitted with a star nozzle and pipe the mash on top of the fish and sauce. If you don’t have a piping bag, use a spoon.

    Bake in the preheated oven for 35-40 minutes until golden and bubbling.

    Serving suggestion

    Serve with minted garden peas.