Fish Pie With Sweet Potato Topping

The scent of fish pie always transports me back to my grandmother’s seaside cottage in Cornwall. Rain would be lashing against the windows, and the wind would howl, but inside, it was warm and cozy. She always made her fish pie with a creamy white sauce, a generous mix of seafood, and the most comforting mashed potato topping. While I adore her classic recipe, I’ve put my own spin on it over the years, swapping regular potatoes for sweet potatoes to add a touch of sweetness and vibrant colour.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4
• Yield: 1 pie
• Dietary Type: Gluten-Free

Ingredients

For the Filling:

• 50 g butter
• 1 bunch spring onion, sliced
• 50 g plain flour
• 400 ml milk
• 500 g cod or coley fillets, skinned and cut into chunks
• 200 g cooked tiger shrimp
• 150 g smoked salmon, cut into strips
• 200 g cooked scallops
• 1 tablespoon chopped dill or parsley
• 1 lemon, zest of
• 1 lemon, juice of
• Salt and pepper, to taste

For the Topping:

• 700 g sweet potatoes, peeled
• 40 g butter
• 50 g matured cheddar cheese, grated

Equipment Needed

• Large pan
• 1.5 – 1.8 litre pie dish (or 4 individual dishes)
• Clean tea towel
• Baking tray
• Grater
• Chopping board
• Sharp knife

Instructions

1. Preheat your oven to 180°C/Gas Mark 4.
2. In a large pan, melt the butter over medium heat.
3. Add the sliced spring onion to the melted butter and sauté for a few minutes until softened but not browned.
4. Stir in the plain flour and cook for about 30 seconds, creating a roux. This will help thicken the sauce.
5. Gradually add the milk, whisking constantly to prevent lumps from forming.
6. Bring the mixture to a simmer and cook for a couple of minutes, continuing to stir until you have a smooth, thick sauce.
7. Gently stir in the cod (or coley), prawns, smoked salmon, and scallops.
8. Add the chopped dill or parsley, lemon zest, and lemon juice to the sauce.
9. Season with salt and pepper to taste. Be mindful of the saltiness of the smoked salmon when seasoning.
10. Once the sauce is bubbling and the cod is starting to flake a little (about 5-7 minutes), remove the pan from the heat.
11. Spoon the fish mixture into a large 1.5 – 1.8 litre pie dish, or divide it among 4 individual dishes.
12. Leave the filling to cool slightly while you prepare the sweet potato topping. This will prevent the topping from sinking into the filling.
13. Coarsely grate the sweet potatoes.
14. Place the grated sweet potato in a clean tea towel and squeeze out as much excess water as possible. This step is crucial to prevent a soggy topping.
15. In a pan, melt the butter over medium heat.
16. Add the grated sweet potato to the melted butter.
17. Stir the sweet potato over medium heat for a couple of minutes, ensuring that it is well coated in butter and starting to soften slightly.
18. Scatter the sweet potato evenly over the top of the fish filling, leaving a rough, textured topping rather than pressing it down. This will allow for crispy edges.
19. Sprinkle the grated cheddar cheese evenly over the sweet potato topping.
20. Place the pie dish (or individual dishes) on a baking tray. This will catch any drips and prevent your oven from getting messy.
21. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
22. Remove from the oven and let it rest for a few minutes before serving.

Expert Tips & Tricks

• Don’t overcook the fish in the sauce. The fish will continue to cook in the oven under the topping.
• For a richer sauce, you can add a splash of cream or a dollop of crème fraîche at the end.
• To prevent the topping from browning too quickly, you can loosely cover the pie with foil during the last 10-15 minutes of baking.
• If you don’t have time to make the topping from scratch, you can use ready-made sweet potato mash.
• For a vegetarian version, replace the seafood with chopped vegetables like mushrooms, bell peppers, and zucchini.
• Make the filling ahead of time and store it in the fridge for up to 24 hours. Assemble and bake just before serving.

Serving & Storage Suggestions

Serve the fish pie hot, straight from the oven. It pairs beautifully with a simple green salad and some crusty garlic bread to soak up the delicious sauce.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat thoroughly in the oven or microwave before serving. The topping may lose some of its crispness upon reheating.

To freeze, allow the pie to cool completely before wrapping it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	150mg	50%
Sodium	700mg	29%
Carbohydrates	40g	13%
Fiber	5g	20%
Sugar	8g	–
Protein	40g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a bit of heat.
• Different Cheese: Instead of cheddar, try using Gruyère, Parmesan, or even a smoked cheese for a different flavour profile.
• Crusty Topping: For a crunchier topping, mix the grated sweet potato with some breadcrumbs or crushed crackers before scattering it over the filling.
• Herb Variations: Experiment with different herbs like thyme, rosemary, or chives to flavour the filling.
• Dairy-Free: Use dairy-free milk and butter alternatives, and omit the cheese, or use a dairy-free cheese substitute.
• Add Veggies: Incorporate vegetables like peas, corn, or spinach into the fish filling.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fish in this recipe?
A: Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before adding it to the sauce. This will prevent the sauce from becoming watery.

Q: Can I make this pie ahead of time?
A: Absolutely! You can assemble the pie and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Q: How do I prevent the sweet potato topping from being soggy?
A: The key is to squeeze out as much excess water as possible from the grated sweet potato before cooking it. Also, avoid pressing the topping down too firmly.

Q: What kind of fish works best in this pie?
A: Cod, coley, haddock, or a combination of white fish all work well. You can also add other types of seafood like mussels or clams.

Q: Can I freeze this fish pie?
A: Yes, you can freeze the assembled pie before baking. Thaw it overnight in the fridge and then bake as directed.

Final Thoughts

This Fish Pie with Sweet Potato Topping is a delightful twist on a classic comfort food. The combination of creamy seafood filling and the subtly sweet topping is simply irresistible. I hope you’ll give this recipe a try and discover a new family favourite. Don’t hesitate to experiment with different types of fish and seasonings to create your own unique version. Serve it with a chilled glass of Sauvignon Blanc for the perfect pairing!