Lighter fish pie with sweet potato

Share on FacebookShare on TwitterShare on Pinterest
There's nothing better than fish pie for dinner! Source: Getty.

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!


  • 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


  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.

Leave your comment

Please sign in to post a comment.