Print

Homemade Sweet Potato Fish Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/homemade-sweet-potato-fish-pie/