- Serves: 4-6
- Cook Time: 20 minutes
- Prep Time: 40 minutes
- Effort: easy
For the sweet potato topping
- 1 kg sweet potatoes, peeled and diced into pieces 1cm thick
- 30 g butter
- good pinch dried thyme
- splash milk, optional
For the fish pie
- 400 g white fish
- 2 bay leaves
- 500 ml milk, (for poaching)
- 100 g chorizo, cut into small cubes
- a little oil, for frying
- 2 cloves garlic
- 250 g prawns
- 250 g leeks, washed, halved and finely sliced
- 1/2 lemon, juice only
- 150 g creme fraiche
- 1 tsp dried dill, or 1tbsp of fresh
For the roast cherry tomatoes
- bunch cherry tomatoes, on the vine
- 1 tbsp olive oil
For the garlic butter greens:
- 1 clove garlic, crushed
- 300 g green vegetables, (green beans, mange tout, sugar snap peas etc.)
- knob butter
- 1 tsp oil
- squeeze lemons, (optional)
Tips and Suggestions
The time your white fish takes to cook will depend on the thickness of the fish, and if its fresh or frozen.
1. Preheat oven to 220C/200C fan/gas 7.
2. For the sweet potato topping: Heat a large pan of water to a rolling boil, then add the sweet potato chunks. Cook for 10-15 minutes until tender, then drain, return to the pan and mash along with the butter and thyme. Season according to taste with salt and black pepper and add a splash of milk if you prefer the mash smoother. Set aside while you prepare the filling.
3. For the fish pie filling: Place the white fish in a large saucepan with the bay leaves and pour over enough milk to just cover it. Season with salt and black pepper, then bring to the boil and simmer gently until the fish is just cooked. When the fish is cooked, remove from the milk using a slotted spoon and flake it up. Make an even layer of fish flakes in the base of your pie dish.
4. While the fish is poaching, put the chorizo cubes into a large cold frying pan or wok and then warm the pan slowly. The fat will melt and the chorizo will cook. Dont let it burn! Tip it out into some kitchen paper so the fat is absorbed.
5. Crush the garlic and put in a pan along with the prawns, leeks and the cooked chorizo. Squeeze over the lemon. Cook for 2-3 minutes stirring constantly. You may need a little oil if it sticks.
6. Add the crème fraiche and dill to the pan. Stir well and cook for a couple more minutes over a gentle heat. Season to taste and add more lemon if you like.
7. Pour the creamy prawn mix over the white fish evenly. Using a fork, agitate it a little so the sauce falls down over the white fish at the bottom of the dish too.
8. Spoon over the sweet potato mash evenly. Pop into a hot oven (or under a hot grill) for about 10 minutes or until a golden crust forms and its bubbling around the edges.
9. For the roast cherry tomatoes: Place the tomatoes in a small roasting dish and slosh over some olive oil. Season with a little salt and pepper to taste, then roast in a hot oven for around 20 minutes until soft but not mushy or burned.
10. For the garlic butter greens: Place the garlic in a large pan (with a lid) along with the butter and green vegetables. Add a splash of oil so the butter doesnt burn.
11. Cook over a medium heat covered shaking occasionally until the vegetables are tender but still have a bit of crunch. Take the lid off the pan and cook uncovered if you think theres too much water in the pan. The idea is to part stir-fry and part steam but not boil. Season to taste and serve with a squeeze of lemon.
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