Many thanks to Samantha Quinn from Mumma Love Organics for this wonderful fish pie recipe
Fish is an excellent source of vitamin B, and with the added bonus of the sneaky veg in the topping, this is an all-round stellar dish.
Prep time: 15 minutes
Cooking time: 35 minutes
600g white potatoes (peeled and halved)
400g sweet potatoes (peeled and cut into chunks)
3 tbsp. double cream
1 pack of fish pie mix (around 500g of cod, salmon, smoked haddock etc)
1 tbsp. thyme
75g cheese (grated)
25g plain flour
1 small leek (finely chopped)
1 tbsp. Dijon mustard
Preheat the oven to 180oC. Cook the white potatoes in boiling water until tender (around 25 minutes). At the same time, steam the sweet potatoes for around 10 minutes. Drain and set aside. When the white potatoes are cooked, drain them and add the sweet potatoes and the double cream. Mash and set aside.
Place the butter into a saucepan and gently melt it on a medium heat. Then add in the leek and fry for around 3-4 minutes. Gently sieve in the flour whilst stirring continuously. Slowly whisk in the milk, a little at a time (a balloon whisk is ideal). Bring the mixture to the boil and stir to remove all lumps. Cook for another 5-7 minutes to allow it to thicken. Once thickened, add the thyme, mustard, and cheese and allow to melt. Stir the fish into the sauce before placing it in an ovenproof dish.
Smooth the mash over the top, forking the surface. Bake for around 35 minutes until the potato is nice and golden.
Natural Mumma’s tip: For a vegan alternative, use vegan double cream and cheese and replace the butter with olive oil. Use soya or almond milk to replace the dairy milk and use 3-4 generous handfuls of vegetables and pulses instead of the fish (kale, butterbeans and roasted parsnips make a delicious pie).