Sweet potato topped fish pie

You can't be a heart-warming pie!

By , 01 January 2017
Sweet potato topped fish pie
  • Ready in: 60 mins
  • Serves: 2
  • Price: £2.20 per serving
Nutritional Info
Each 455g serving contains
  • Energy 1656KJ 396KCAL
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
  • 2 sprays Frylight cooking spray
  • 300g pack Asda frozen Fish Pie Mix
  • 1 level tbsp cornflour
  • 150ml skimmed milk
  • 50g Asda frozen sweetcorn
  • 50g Asda frozen peas
  • 1 tbsp chopped fresh parsley
  • 300g Asda frozen sweet potato chunks
  • 2 tbsp fat free fromage frais
  • Preheat the oven to 190C/170C Fan/Gas 5. Put a large square of foil on a baking tray and squirt with the cooking spray. Put the fish on the foil, in an even layer and wrap up to make a parcel with tightly sealed edges but room inside for the air to circulate.

  • Put on a baking tray and cook in the oven for 20 – 25 minutes until the fish is cooked and can be broken into large flakes. Carefully drain off the juices.

  • Mix 2 tbsp milk with the cornflour until smooth. Put the rest in a small saucepan with the sweetcorn and peas. Heat until simmering and simmer for a minute. Stir in the cornflour mix and bring to the boil, stirring all the time.

  • Remove from the heat, season with pepper and stir in the fish and parsley. Put in an ovenproof dish.

  • Add the sweet potato to a pan of boiling water, bring back to the boil and simmer for 6 – 8 minutes, until tender. Drain well then mash with the fromage frais.

  • Spread on top of the fish mixture and cook in the oven for 20 minutes.