Sweet Potato and Spinach Fish Pie

sweet potato and spinach fish pie

Sweet Potato and Spinach Fish Pie

No ratings yet
Comforting and rich, this fish pie is made with sweet potatoes, spinach, and salmon.
Servings: 4
Calories: 392

Ingredients
 

  • 1 3/4 oz sunflower spread
  • 6 spring onions peeled and chopped
  • 1 clove garlic peeled and crushed
  • 10 oz Scottish salmon fillet skinned and diced
  • 7 oz smoked haddock skinned and diced
  • 2 tbsp cornflour
  • 1/2 pint skimmed milk
  • salt and freshly ground black pepper
  • 10 1/2 oz spinach
  • 10 1/2 oz sweet potato peeled and thinly sliced
  • 7 oz potato peeled and thinly sliced

Instructions

  • Preheat the oven to 180°C/350°F/Gas 4.
  • Heat 2 tbsp of the spread and cook the spring onions and garlic for 2 minutes until soft Mix in the salmon and haddock, then add to a baking dish, 2 Melt 25 g of the spread in a pan over a medium heat and stir in the cornflour. Add the milk and simmer for 3 to 4 minutes, stirring, until thickened. Season well, then pour over the fish.
  • Meanwhile, boil the spinach for 3 minutes. Drain, squeeze out any excess water and add to the fish mixture.
  • Rinse the potato slices and pat dry with kitchen towel. Layer alternate slices over the fish, season and dot with the remaining sunflower spread.
  • Bake for 45 minutes, basting often with its own juices. Serve immediately.
Calories: 392 kcal
Carbohydrates: 38 g
Protein: 36 g
Fat: 11g
Saturated Fat: 2 g
Cholesterol: 78 mg
Sodium: 541 mg
Potassium: 1582 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 17911 IU
Vitamin C: 36 mg
Calcium: 236 mg
Iron: 5 mg
Save to Favorites
Close

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating