Fish Pie with Sweet Potato Topping [Dairy free, Gluten free, Grains free, Sugar free]
Fish for lunch and dinner two days in a row had me in foodie heaven! 🙂 Having snapped up fresh Norwegian Salmon at the fishmonger AFTER payday, left me in fish ecstasy – if there’s one food ingredient I could eat for the rest of my life, fish, especially Norwegian Salmon, it would be 🙂
While I used fresh salmon in this recipe, Cape Whiting, Haddock, Hake, or any line fish will be equally tasty – as will canned fish in brine or olive oil, drained.
I deliberately kept the flavouring and seasoning simple in this fish pie, to allow for the delicate taste of the fish to permeate. The filling, cooked with a little onion and tomato, lime juice flavoured and lemon pepper seasoned fish, made this a scrumptious pie for one indeed. The ingredients may be increased to suit your needs, noting that baked potato works beautifully in putting this pie together – retaining the rustic taste of the sweet potato.
This is another easy recipe with real food ingredients that is simple and quick to prepare.
120g-150g fish (filleted fresh or canned fish, cleaned)
1 medium to large baked sweet potato, mashed
1 tblsp extra virgin olive oil or ½ tblsp ghee
1 small onion, sliced
1 small-medium sized tomato, chopped
1-2 tlbsp fresh lime juice
Himalayan salt and freshly milled black pepper to taste
¼ tsp ghee to drizzle over the sweet potato topping before a quick bake
½ tsp fresh garlic, minced
chopped green chilli
curry leaves for flavouring the onions
lemon pepper to replace the black pepper
slivered fresh carrots or green/red / yellow pepper for garnish
- Preheat a conventional oven to 180° celsius, add the sweet potato, skin on into a roasting dish or pan and bake until the sweet potato is cooked, about 15-20 minutes.
- If using fresh fish, season with lemon pepper or black pepper, and the lime juice and set aside.
- While the sweet potato is baking, in a small non-stick pot, on medium stove top settings, heat the oil or ghee, and add in the sliced onion (chilli, garlic and curry leaves if using) and cook until the onion has softened and is translucent in colour.
- Add in the seasoned fish – if using canned fish, add it in and season, as desired.
- Allow the fish to cook for a minute or two and using a fork or spoon, break up the fish, mixing it well with the onion, then add in the tomato. Season as required.
- Cover the pot with its’ lid and cook on low heat until the juices have evaporated and the onion and tomato forms a thick saucy texture with the fish. Remove the pot from the stove top and allow the fish mix to cool.
- Once the sweet potato is baked, remove from the oven, cutting through the potato peel, gently remove the flesh and roughly break up and reduce the lumps with a fork.
- Add the cooked fish mix to a small pie / quiche dish, spoon on the sweet potato and drizzle the ghee lightly over the sweet potato topping. Garnish as desired (I used slivered fresh peppers) and bake in the pre-heated oven for about 10 minutes until the sweet potato begins to turn golden.
- Remove, and serve with a fresh salad or as preferred – on it’s own, this fish pie is delectably tasty!