The Mindful Cook Healthy Fish Pie Recipe

Instructions

Heat the oven to a 180C. Fork the sweet potatoes and pop them in the oven to bake for around an hour, or pop them on to boil for 10 minutes. Meanwhile place some olive oil in a large heavy base frying pan, warm up and place the fish and prawns in the pan. Pour over the white wine, turn the heat up to cook off the alcohol while stirring, throw in half the parsley, some cracked black pepper and then cook for a further 3 mins or so. Drain off the excess liquid and set the fish aside, adding a good squeeze of lemon juice at the end when it is standing.

In the same pan used for the fish, add a little olive oil and fry off the onion and garlic gently until the onion is translucent. Then add that mixture to the same bowl as the fish, mix through and leave to the side. Grate the carrot. Place a slug of olive oil in the pan and fry off the carrot gently over a medium heat. Cook for about 15-20 minutes. Once the potatoes are cooked, allow them to cool slightly then, using a small knife, peel the flesh away from the skin (this should come away easily). Pop the flesh into a large mixing bowl and add a slug of olive oil, the Dijon mustard, some seasoning and the carrot and mash with a masher until it is lump free. Cover and set aside.

To make the sauce, melt the butter and sieve in the flour whisking briskly with a small whisk to make a roux. Slowly add the almond milk and keep whisking. Once smooth, add the Dijon Mustard and the nutmeg. Bring to a simmer - the sauce should thicken as it comes to a simmer. Add the finely grated cheddar and seasoning, mix in well and take off the heat.

Using the same frying pan, place 50 ml water, turn on to a low to medium heat and add the spinach, peas and remaining parsley. Let the spinach sweat down while stirring gently. Once reduced, turn the heat off and add the fish and the sauce. Mix it all in together well. Use a deep, medium-size oven-proof dish. Place the fish mix on the bottom and fork over the sweet potato and carrot topping. Place in an oven on a 160C to cook for 30 minutes. If you're a cheese fan, you can pop a little more grated cheddar or Parmesan on the top just before the cooking time completes. Serve up with lashings of greens - I use green beans and broccoli. Yum!!

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