Homemade Sweet Potato Fish Pie

Why You’ll Love This Recipe

This fish pie offers a delicious balance of savory and subtly sweet flavors. The creamy seafood filling pairs perfectly with the rich, velvety sweet potato topping.

It’s a complete meal in one dish, packed with protein and vegetables. The sweet potatoes add extra nutrients and a vibrant color that makes the pie especially inviting.

It’s also make-ahead friendly, freezer-friendly, and ideal for feeding a crowd or preparing comforting leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoes, peeled and chopped
white fish fillets (such as cod or haddock), cut into chunks
salmon fillet, cut into chunks
shrimp or prawns, peeled and deveined
butter
olive oil
onion, finely chopped
garlic cloves, minced
carrots, diced
frozen peas
all-purpose flour
milk
fish or vegetable stock
Dijon mustard
fresh parsley, chopped
salt
black pepper

Directions

1. Preheat your oven to 375°F (190°C).
2. Boil the chopped sweet potatoes in salted water until tender, about 15–20 minutes. Drain and mash with a little butter, salt, and pepper until smooth. Set aside.
3. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and carrots, cooking until softened. Stir in the garlic and cook for another minute.
4. Sprinkle in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
5. Gradually pour in the milk and stock, whisking continuously until the sauce thickens and becomes smooth. Stir in the Dijon mustard, salt, and pepper.
6. Add the fish chunks and shrimp to the sauce. Simmer gently for 4–5 minutes until the seafood begins to cook through. Stir in the peas and chopped parsley.
7. Transfer the seafood mixture to a baking dish and spread it evenly.
8. Spoon the mashed sweet potatoes over the top, smoothing with a spatula. Use a fork to create texture on the surface for a lightly crisp finish.
9. Bake for 20–25 minutes, or until the top is lightly golden and the filling is bubbling.
10. Allow the pie to rest for 5–10 minutes before serving.

Servings and timing

Serves 4–6 people.

Preparation time: 25 minutes
Cooking time: 35–40 minutes
Total time: Approximately 1 hour

Variations

Use only one type of fish if preferred, such as cod or salmon.

Add leeks instead of onions for a milder flavor.

Mix grated cheese into the sweet potato mash for an extra creamy topping.

Include spinach or corn in the filling for additional vegetables.

For a dairy-free option, use plant-based milk and olive oil instead of butter.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave individual portions.

This pie freezes well. Allow it to cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen fish?

Yes, just make sure it is fully thawed and patted dry before cooking.

What type of white fish works best?

Firm white fish like cod, haddock, or pollock work very well in this recipe.

Can I make this ahead of time?

Yes, assemble the pie and refrigerate it unbaked for up to 24 hours before baking.

Is sweet potato too sweet for fish pie?

The natural sweetness balances beautifully with the savory, creamy filling.

Can I use regular potatoes instead?

Yes, you can substitute regular mashed potatoes if preferred.

How do I prevent the filling from being watery?

Ensure the sauce thickens properly before adding the fish, and avoid overcooking the seafood.

Can I add cheese on top?

Yes, a sprinkle of cheddar or Parmesan on top will create a golden, flavorful crust.

Is this recipe gluten-free?

You can make it gluten-free by using a gluten-free flour blend for the sauce.

Can I use only salmon?

Yes, salmon alone makes a rich and flavorful version of this pie.

How do I know when the pie is done?

The top should be lightly golden, and the filling should be bubbling around the edges.

Conclusion

Homemade Sweet Potato Fish Pie is a comforting, flavorful dish that brings together tender seafood and creamy sweet potato in every bite. It’s hearty, satisfying, and perfect for sharing with family or friends. Whether served fresh from the oven or enjoyed as leftovers, this wholesome pie is sure to become a favorite in your kitchen.

Homemade Sweet Potato Fish Pie

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Homemade Sweet Potato Fish Pie is a comforting and nourishing twist on the classic fish pie, featuring flaky white fish and tender seafood in a creamy sauce topped with smooth mashed sweet potatoes for a wholesome, balanced meal.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: British
• Diet: Halal

Ingredients

• 2 large sweet potatoes, peeled and chopped (about 800g)
• 300g white fish fillets (cod or haddock), cut into chunks
• 200g salmon fillet, cut into chunks
• 200g shrimp or prawns, peeled and deveined
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup fish or vegetable stock
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• Salt to taste
• Black pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil the chopped sweet potatoes in salted water for 15–20 minutes until tender. Drain and mash with 1 tablespoon butter, salt, and pepper until smooth. Set aside.
3. Heat olive oil and remaining butter in a large skillet over medium heat. Add onion and carrots, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
4. Sprinkle in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
5. Gradually whisk in the milk and stock. Cook until the sauce thickens and becomes smooth. Stir in Dijon mustard, salt, and pepper.
6. Add the white fish, salmon, and shrimp. Simmer gently for 4–5 minutes until seafood begins to cook through. Stir in peas and parsley.
7. Transfer the seafood mixture to a baking dish and spread evenly.
8. Spoon the mashed sweet potatoes over the top and smooth with a spatula. Use a fork to create texture.
9. Bake for 20–25 minutes until the top is lightly golden and the filling is bubbling.
10. Let rest for 5–10 minutes before serving.

Notes

• Fully thaw and pat dry frozen fish before using.
• Ensure the sauce thickens properly to avoid a watery filling.
• Can be assembled up to 24 hours in advance and refrigerated before baking.
• Freeze cooled pie for up to 2 months; thaw overnight before reheating.
• Substitute regular potatoes if preferred.

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 9 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 6 g
• Protein: 32 g
• Cholesterol: 120 mg