Fish Pie with Sweet Potato and Cheese Crust
3 large sweet potatoes, peeled & sliced
freshly ground salt & pepper
1 tbsp olive oil
8-10 button mushrooms, sliced
1 onion, chopped
3 rindless bacon rashers, sliced
2 tbsp plain flour
¾ litre vegetable stock
1/3rd cup thickened cream
2 tbsp freshly chopped parsley
¾ kg harpuka (or any other steaky fish), cubed
grated tasty cheese
freshly ground salt & pepper
1 tbsp olive oil
8-10 button mushrooms, sliced
1 onion, chopped
3 rindless bacon rashers, sliced
2 tbsp plain flour
¾ litre vegetable stock
1/3rd cup thickened cream
2 tbsp freshly chopped parsley
¾ kg harpuka (or any other steaky fish), cubed
grated tasty cheese
Preheat oven to 200°C. Cook sweet potatoes in plenty of boiling water until tender. Drain well, mash and season. Heat oil in a large heavy-bottomed pot and gently saute mushrooms, onion and bacon until softish. Add flour and continually stir for a few minutes until well combined. Then add stock, cream, seasonings and parsley. Gently cook for about 10 mins until thickened, stirring now and again. When sauce is ready, add fish and gently mix. Pour pie mixture into a large gratin dish (or casserole), spread sweet potato mash on top and cover with a generous amount of cheese. Cook in oven for 30 mins until golden and bubbling.