Whilst flicking through my newest cookery book, Jo Pratts 'In the Mood for Food', I came across this fish pie - with a grated sweet potato and cheese topping. This was a revelation, it was gorgeous, creamy, smokey and rich (cash wise too as it contains Cod, Tiger Prawns and Smoked Salmon), perfect food for a very cold day.
Bunch Spring Onions, sliced
400 ml Milk
500g Cod, chopped into bite size pieces
200g Cooked Tiger Prawns
150g Smoked Salmon, sliced
Handful of chopped Parsley
1 Lemon zested
700g Sweet Potatoes, peeled and grated
50g Cheddar Cheese, grated
Method: preheat oven to 200c
Step 1: To make the sauce, melt the butter in a pan and fry the spring onions for a few minutes until soft. Add the flour and fry for 1 minute.
Step 2: Gradually add the milk and allow sauce to thicken, add all the fish, parsley and lemon and cook for 3-4 minutes, until cod starts flaking.
Step 3: Pour into ovenproof pie dish and allow to cool
Step 4:To make topping, fry the grated sweet potato in the butter and let it soften for 5 minutes, spoon on top of fish and sprinkle over cheddar
Step 5: Bake for 30-40 minutes until golden and bubbling