Crispy Sweet Potato Topped Fish Pie - Fishbox
Ingredients
300g Fishbox Fish Pie Mix - smoked haddock, salmon & haddock
650g sweet potatoes
3 spring onions
250g mascarpone
50g frozen peas
100g ready salted crisps
3 hard boiled eggs
50g grated cheddar cheese
Salt and pepper to season
Method
Cook the sweet potatoes in salted boiling water for approx 15min then drain. Put through a ricer or mash until smooth. Set aside in a bowl and mix through 1 tbsp of the mascarpone.
Preheat your oven to 200c
Finely chop the spring onions, wash well and place in a bowl.
Add the mascarpone to the spring onions and beat until soft. Mix through the frozen peas,
Chop the fish into bite sized pieces and add to the mascarpone mix. Fold in the fish along with a pinch of salt and a good scrunch of black pepper
Now place the fish mix into an oven proof dish and spread evenly, nestle in quartered hard boiled eggs then cover with the sweet potato mash.
Finally sprinkle crushed crisps over, then the cheese and cook for 35 – 40 min.
(Alternatively, you can make four individual pies and cook for 25 - 30 minutes until golden and bubbling)
