Sweet potato fish pie

Healthspan November 16, 2017

The fire’s going, it’s cold outside and all you want is a warm, wintery supper. Well nutritionist Rob Hobson has you covered with this delicious sweet potato fish pie, packed with extra vitamin D.


  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 1 large white potato, peeled and cut into small chunks
  • Pinch of nutmeg
  • 2 tbsp cornflour
  • 300ml semi-skimmed milk (plus a drop extra for the mashed potato)
  • 2 large skinless, boneless salmon fillets, cut into small chunks
  • 150g raw king prawns
  • 2 spring onions
  • 1 handful of spinach
  • Small handful of flat-leaf parsley, finely chopped 1/2 small lemon, juiced
  • 100g crème fraiche
  • Sea salt
  • Black pepper
  • 25cm square ovenproof pie-dish


  1. Preheat the oven to 180C.
  2. Bring a large saucepan of water to the boil then add the sweet and white potatoes and cook for about 15 minutes until tender.
  3. Whilst the potatoes are cooking set a deep-sided frying pan over a low heat and add the cornflour. Now pour in a little milk to form a smooth paste. Slowly pour in the remaining milk, stirring all the time. Bring the sauce to a simmer and cook for a few minutes until slightly thickened.
  4. Turn down the heat and add the salmon, prawns, spinach, spring onions and parsley to the pan and cook for 3 minutes, stirring regularly. Add a small squeeze of lemon juice then slowly stir in the crème fraiche. Season with salt and pepper.
  5. Remove the frying pan from the heat and transfer the mixture to a 25cm square ovenproof dish.
  6. Once cooked, drain the potatoes and then transfer back into the saucepan. Mash with a little milk and nutmeg until smooth. Then spread across the top of the fish mixture.
  7. Place the pie in the oven and cook for about 15-20 minutes until the potato topping starts to colour.
  8. Remove the pie from the oven and serve with green peas.


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