Homemade sweet potato fish pie

Ingredients and substitutions

For the sweet potato mash:

• Sweet potato (or kumara as we call it here in New Zealand)
• Pumpkin
• Butter

Variations: You can change up the mash depending on what produce you have available. You can try different ratios of sweet potato to pumpkin or use all sweet potato. We have substituted the pumpkin for white potatoes when we have been out of pumpkin and it works well or get creative with trying other root vegetables.

For the fish pie filling:

• Oil
• Onion
• Leek
• Carrot
• Dried basil - could be substituted with one tablespoon of fresh basil.
• Dried fennel
• Plain flour (All purpose)
• Chicken stock - Homemade or a good quality store-bought. For a vegetarian option substitute with vegetable stock.
• Baby spinach - fresh or frozen.
• Peas - can be substituted with sweetcorn
• Salt and pepper to taste
• White fish fillets - fresh or frozen, if using frozen fish be sure to completely thaw out prior the cooking.
• Panko - can be substituted with standard breadcrumbs

Variations: This recipe is a great way to use up leftovers in your fridge. So switch up the vegetables with whatever you have available bell peppers, broccoli, cauliflower etc etc all chopped up small would be delicious in this recipe.

What fish is best to use in a fish pie?

For this recipe we used Monkfish, as the the flesh holds up well to the cooking process, creating nice pieces of fish throughout the dish. 

We recommend using a firm white fish that is available and sustainable in your region. For example, cod, tilapia, or basa will work well in a homemade fish pie, as the flesh will hold its structure and not completely crumble.

For an extra layer of flavour, you could also try adding a little smoked fish like hot smoked salmon or smoked mackerel to you fish pie.

Equipment

Make this fish pie even easier by using an oven-proof skillet or cast iron pan to create the filling on the stovetop. Then use the same dish to layer the sweet potato mash topping and pop it straight into the oven, building great flavour and saving on dishes!

Step by step instruction

1. Sweet potato topping - Place the cut-up sweet potato and pumpkin into a large pot with cold water. Bring to a boil and cook until soft. Add the butter and salt then mash. Set aside till required.

2. To make the fish pie filling - Preheat oven to 200 °C (392 °F). While the sweet potato is boiling. Prep all the remaining ingredients and heat a large pot or skillet over a medium heat. Add the oil and butter, and turn the heat down to low. Add the onion, leeks and carrots and slowly sweat vegetables. HINT: Don't let them brown too much.

3. Add the dried herbs and cook for a minute. Then add the flour and combine well.

4. Slowly, add the chicken a little at a time, mix well each time and allow the sauce to thicken then add more as required. You might not require all the stock.

5. Once the sauce is at your preferred consistency, add the peas and spinach then mix well. Check the sauce and season to taste.

6. Add the prepared fish to the sauce. (Depending on what pan you used to prepare the fish pie filling you may need to transfer the pie mix into a deep oven-proof dish then spread out the filling.)

7. Add the topping - Carefully spoon the mashed sweet potato topping over the filling. Take care to not mix the topping through the sauce.

8. Sprinkle the panko crumbs over the top and place into the preheated oven, cook for 20 minutes until the top is golden.
9. Remove from the oven and allow the cool for 5 minutes before serving.

Tips from the chef

• Creating a delicious fish pie filling! The key is to focus on cooking the sauce and building the flavour first.  Take time to sweat the vegetables down first, then slowly add the stock and thicken to achieve the right consistency. Before adding the fish, taste and adjust the seasoning.
• Perfectly cooked fish - Once you are happy with the sauce add the fish right at the end then add the mash and place in the oven. This allows the fish to cook gently to perfection without overcooking.
• Frozen fish - If using frozen fish make sure to fully thaw it out and then pat dry with paper towels before adding to the dish.

Related recipes

For more delicious weekday dinner inspiration, check out these recipes!

Serving suggestions

This recipe is packed with so much goodness it can be served just as it is. Or try serving alongside a fresh salad like our orange and fennel salad, add some roasted vegetables with this roasted heirloom carrot salad or pair alongside some smoked fish with our delicious smoked salmon potato salad recipe.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat till piping hot and allow to cool a little before consuming.

Once cooked, this recipe also freezes well for up to 3 months (a great way of creating homemade frozen meals). Make sure to cover well and seal in an airtight container before freezing then fully thaw out in the fridge before reheating. Again reheat till piping hot and allow to cool a little before eating.

A quick and easy sweet potato fish pie that is packed with vegetables and so tasty even the kids will tuck in. Seriously healthy comfort food, what's not to love? Enjoy!