Lighter fish pie with sweet potato

A classic fish pie is the perfect comfort food for a chilly night, packed full of healthy ingredients and delicious flavours – and this recipe gives it a new, healthier twist. Rather than topping it off with potato and cheese, this version covers the creamy filling with mashed sweet potato for a tastier addition. With white fish fillets, leek and fennel, the warm and comforting pie makes for an absolute treat to serve up to the family!

Ingredients

• 700g sweet potato, sliced
• 2 tablespoons olive oil
• 1/3 cup milk
• 2 leeks, well washed, thinly sliced
• 1 large fennel bulb, thinly sliced
• 2 tablespoons plain flour
• 1 1/4 cups vegetable stock
• 400g white fish fillets, skinless, cut into 3cm pieces
• 2 teaspoons finely chopped dill, plus extra sprigs to serve

Method

1. Preheat oven to 220C. Microwave sweet potato for about 20 minutes or until very tender. Drain. Transfer to bowl. Add 1 tablespoon oil and milk. Mash until smooth and season. Cover to keep warm.
2. Meanwhile, heat remaining oil in large frying pan over medium-high heat. Add leek and fennel. Cook, stirring, for 3 minutes or until they begin to soften. Cook, covered, stirring occasionally, for 10 minutes or until softened.
3. Sprinkle over flour and cook, stirring, for 1 minute. Stir in vegetable stock. Reduce heat and simmer for 2-3 minutes or until sauce thickens slightly. Stir in fish and chopped dill. Season.
4. Transfer mixture to a 2L (8 cup-capacity) ovenproof baking dish. Cover with mash. Bake for 20 minutes or until golden and bubbly. Serve sprinkled with extra dill.