Healthy fish pie
April 25, 2019
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Feed your family this super easy and healthy fish pie. With fluffy mashed sweet potato on top, everyone will be clamoring for more.
INGREDIENTS
700g sweet potato, sliced
2 tablespoons olive oil
1/3 cup milk
2 leeks, well washed, thinly sliced
1 large fennel bulb, thinly sliced
2 tablespoons plain flour
1 1/4 cups Massel vegetable liquid stock
400g white fish fillets, skinless, cut into 3cm pieces
2 teaspoons finely chopped dill, plus extra sprigs to serve
METHOD
INGREDIENTS
700g sweet potato, sliced
2 tablespoons olive oil
1/3 cup milk
2 leeks, well washed, thinly sliced
1 large fennel bulb, thinly sliced
2 tablespoons plain flour
1 1/4 cups Massel vegetable liquid stock
400g white fish fillets, skinless, cut into 3cm pieces
2 teaspoons finely chopped dill, plus extra sprigs to serve
METHOD
- Preheat oven to 220C or 200C fan-forced.
- Microwave or seam sweet potato over a saucepan of boiling water for 20 minutes or until very tender. Drain and transfer to a bowl with 1 tablespoon oil and milk. Mash until smooth and season. Cover to keep warm.
- Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook leek and fennel, stirring, for 3 minutes or until starting to soften. Cook, covered, stirring occasionally, for 10 minutes or until softened. Sprinkle over flour and cook, stirring, for 1 minute. Stir in Massel Liquid Stock Vegetable Style. Reduce heat and simmer for 2-3 minutes or until sauce thickens slightly. Stir in fish and chopped dill. Season.
- Transfer to a 2L (8 cup) ovenproof baking dish. Cover with mash and ruff up with a fork or spoon. Bake for 20 minutes or until golden and bubbly. Serve sprinkled with extra dill.