Fish pie with sweet potato topping recipe – Tops Day Nurseries

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

Serving suggestion

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


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Chop all of the potatoes into cubes and boil until soft.
  3. 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.
  4. Drain the potatoes and then mash with enough margarine and milk to make a smooth consistency.
  5. 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.
  6. Flake the fish into the white sauce, taking care to remove all bones.
  7. Pour the fish mixture into a large ovenproof dish and top with the mashed potato.
  8. Bake in the oven for 30 minutes or until piping hot throughout.

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Posted in: Recipes & Nursery menus, Tops Cooking School