Fish Pie
The great thing about this recipe is that you can add or remove any ingredients to suit your tastes. Try adding some fresh prawns from the fishmongers in-store for some variety.
4 people
40 minutes
25 minutes
Ingredients
- 1 pinch Black Pepper
- 10 g Butter
- 1 stick Celery grated
- 1 - Lemon juice only
- 1 pinch Nutmeg
- 0.5 - Red Chilli deseeded and finely diced
- 1 pinch Salt
- 250 g Seafood Mix such as hake, ling, cod and salmon (a supermarket mix is fine)
- 1 large SuperValu Carrot peeled and grated
- 0.5 - SuperValu Courgette grated
- 40 g SuperValu Feta Cheese crumbled
- 1 bunch SuperValu Fresh Parsley chopped
- 100 g SuperValu Grated Cheddar Cheese
- 1 handfull SuperValu Spinach
- 400 g SuperValu Sweet Potato unpeeled and cut into large chunks
- 2 large Tomatoes chopped
Method
- Preheat the oven to 200oC/gas mark 6.
- Boil the sweet potatoes in a medium saucepan until tender and cooked through. Drain and put back in the saucepan. Add the butter and a pinch of nutmeg and mash until smooth. Set aside.
- Place the carrot, celery, courgette, chilli and grated cheddar in a circular casserole dish. Scatter over the chopped tomatoes, spinach, parsley and lemon juice. Add the fish to the casserole dish and mix all the ingredients well. Season with salt and pepper.
- Cover the fish with the mashed sweet potatoes and sprinkle with the crumbled feta cheese. Cook in the oven for 40 minutes, until the sweet potatoes are lightly browned and the fish pie is warmed through.
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