Healthy Recipe Of The Week: Healthy Fish Pie

September 28 2018

Feed your family this super easy and healthy fish pie. With fluffy mashed sweet potato on top, everyone will be clamouring for more!

Image credit: Guy Bailey

0:20 Prep |  0:40 Cook |  4 Servings |  Capable cooks


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 liquid stock
400g white fish fillets, skinless, cut into 3cm pieces
2 teaspoons finely chopped dill, plus extra sprigs to serve


2L (8 cups) ovenproof baking dish


Step 1
Preheat oven to 220C or 200C fan-forced.
Step 2
Microwave or steam sweet potato over a saucepan of boiling water for 20 minutes or until very tender. Drain and transfer to a bowl with 1 tablespoon oil and milk. Mash until smooth and season. Cover to keep warm.
Step 3
Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook leek and fennel, stirring, for 3 minutes or until starting to soften. Cook, covered, stirring occasionally, for 10 minutes or until softened. Sprinkle over flour and cook, stirring, for 1 minute. Stir in Massel Liquid Stock Vegetable Style. Reduce heat and simmer for 2-3 minutes or until sauce thickens slightly. Stir in fish and chopped dill. Season.
Step 4
Transfer to a 2L (8 cups) ovenproof baking dish. Cover with mash and ruff up with a fork or spoon. Bake for 20 minutes or until golden and bubbly. Serve sprinkled with extra dill.

Recipe developed by Lucy Nunes for