Have you tried our fish pie with sweet potato topping?
We would like to share some of the children’s favourite dishes from our no-added sugar menus. Children taking part in Tops Cooking School also get to create their own dishes from the menu, as well as enjoying them with their friends at meal times.
Preparation time – 45 minutes
Cooking time – 30 minutes
Serve with swede and cauliflower
Add chopped fresh herbs to the white sauce to add colour and flavour
Ingredients – Serves 5
Sweet potato, peeled – 350g
White, floury potatoes, peeled – 100g
Salmon, fresh – 80g
Haddock, fresh- 80g
Smoked haddock, fresh – 50g
Whole milk- 250ml
Soft margarine – 20g
Plain flour – 15g
- Preheat the oven to 180°C/350°F/gas mark 4.
- Chop all of the potatoes into cubes and boil until soft.
- Meanwhile, put the salmon, haddock, and smoked haddock in a large pan, cover with the milk (reserving some for the mashed potato) and simmer for 20 minutes or until the fish is cooked. Remove the fish, check for bones and set aside. Reserve the milk.
- Drain the potatoes and then mash with enough margarine and milk to make a smooth consistency.
- Prepare a roux white sauce; melt the remaining margarine in a pan on a low heat. Once the margarine has melted, add the flour and mix well. Gradually add the milk used to poach the fish to the margarine and flour mixture, stirring continuously until the sauce is smooth and thick.
- Flake the fish into the white sauce, taking care to remove all bones.
- Pour the fish mixture into a large ovenproof dish and top with the mashed potato.
- Bake in the oven for 30 minutes or until piping hot throughout.