Smoked Fish Pie with Sweet Potato Topping

Smoked Fish Pie with Sweet Potato Topping with a portion missing to see the filling, placed next to various vegetables used in the recipe
  • 4 servings
  • 30 Minutes to prepare
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  • For The Sweet Potato Topping
  • 600g sweet potato, peeled and cubed
  • 500g floury potatoes, such as Maris Piper, peeled and cubed
  • 2tbsp creme fraiche
  • For The Filling
  • 450g fresh white fish, such as haddock or cod, skinned
  • 250g smoked haddock fillet, skinned
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 3tbsp plain flour
  • 300ml hot vegetable stock
  • 3tbsp creme fraiche
  • 75g frozen peas
  • 3 eggs, hard boiled, shelled and quartered
  • Handful fresh flat leaf parsley, finely chopped


1 Preheat the oven to 200°C / fan 180°C / gas mark 6. Place the potatoes in a large saucepan and cover with water. Bring to the boil and simmer for 6-8 minutes until the potatoes are very tender when pierced with a knife. Drain well, return to the pan and add the crème fraîche. Mash well until fairly smooth then set aside. Meanwhile cut the fish into large chunks and
set aside.

2 Heat the olive oil in a frying pan and cook the onion for about
5 minutes until softened then stir
in the flour and cook for a minute.

3 Slowly add the hot vegetable
stock stirring continuously until you have a smooth, thickened sauce. Add the crème fraîche and stir in well then finally add the fish, peas and parsley. Season with some ground black pepper and a small pinch of salt.

5 Spoon the fish filling into a
1.5ltr oven-proof dish and arrange the quartered eggs on top. Spoon over the mash, roughing up the top with a fork. Place in the oven and bake for 20 minutes until the top
is golden.