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A tasty, family friendly sweet potato topped fish pie. Made with delicious salmon, prawns and parsley sauce.

Sweet Potato Fish Pie with Salmon

These is the perfect family comfort food with delicious salmon and a sweet potato twist

Course Main Course
Cuisine Family Food
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 1056 kcal

Ingredients

  • 700 g Norwegian salmon fillet
  • 300 g cooked Prawns
  • 600 ml Milk semi skimmed
  • 1 Onion
  • 75 g Butter unsalted
  • 50 g Plain flour
  • A small bunch flat leaf parsley
  • 1.4 kg Sweet potatoes
  • 50 g Butter unsalted
  • 100 g Cheddar cheese grated

Instructions

  1. Pierce the potatoes all over with a fork and lay on a baking sheet. Bake in the oven until tender. This will take about 35-45 minutes depending on the size of your potatoes.
  2. Whilst the potatoes are cooking, prepare the filling. Add the fish to a pan that will fit the fillets in a single layer and scatter over the onion. Pour over the milk, dot the surface with one third of the butter. Bring up to a steady simmer, cover with a lid or tight fitting piece of foil and poach until the fish is cooked all the way through. Using a slotted spoon, remove the cooked fish to a plate and allow to cool a little. When it is cool enough to handle, flake with a fork, discarding the skin and any little bones you find lurking. Add the flaked fish to a baking dish and evenly scatter over the prawns.
  3. In a clean saucepan melt the remaining two thirds of the butter, then stir through the flour to form a roux. Allow to cook over a gentle heat for a couple of minutes before pouring over the poaching milk. Whisk constantly over a medium heat for about 5 minutes until the sauce is thick and smooth. Season to taste with salt and freshly ground black pepper. Stir through the chopped parsley and pour the sauce over the fish, spreading it evenly.
  4. Once the potatoes are cooked, cut them in half and scoop the flesh into a bowl. Add the butter and mash with a potato masher until smooth, adding a splash of milk. Stir in half of the cheese.
  5. Using a fork spread the potato over the fish filling and fluff up the top. Sprinkle over the leftover cheese and bake in the oven for around 30 minutes, until the pie is bubbling and the top golden and crisp.
  6. Serve with green vegetables, such as broccoli or green beans, or a fresh green salad.
Nutrition Facts
Sweet Potato Fish Pie with Salmon
Amount per Serving
Calories
1056
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
381
mg
127
%
Sodium
 
1294
mg
56
%
Potassium
 
2409
mg
69
%
Carbohydrates
 
90
g
30
%
Fiber
 
11
g
46
%
Sugar
 
23
g
26
%
Protein
 
68
g
136
%
Vitamin A
 
51060
IU
1021
%
Vitamin C
 
13.5
mg
16
%
Calcium
 
612
mg
61
%
Iron
 
5.9
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.