Fish Pie with a Swede and Sweet Potato Crust



  • 1.2kg sweet potatoes, peeled & cut into
  • 1.5kg swede, peeled & cut into chunks
  • 500g soft cheese
  • 375ml vegetable stock (8g bouillon powder)
  • 50g cornflour, blended with 50ml of cold water
  • 1.2kg fish pie mix
  • 250g cooked prawns, peeled
  • 300g edamame beans, frozen
  • 30g fresh parsley, chopped
  • 2g cracked black pepper
  • 2g salt


  1. Pre-heat the oven to 150’C. Steam the sweet potatoes and swede for 25-30 minutes until tender. Gently heat the soft cheese and stock in large saucepan, stirring until smooth. Add the blended cornflour and cook until thick.
  2. Add the fish pie mix, prawns, edamame beans and 25g of the parsley to the pan. Season with half of the salt and pepper.
  3. Fill 10 individual baking dishes with 230g of the fish mixture. Drain and mash the sweet potatoes and swede. Season with the rest of the salt and pepper.
  4. Place 180g of the mash on top of each dish and evenly spread to cover the fish mix, use a fork to roughen up the top.
  5. Bake for 25-30 minutes then transfer to a hot grill for a few minutes to brown the top. Scatter the reserved parsley on top for serving.
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