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Family Fish Pie with Two-Potato Topping

Families will love this golden fish pie with a sweet potato topping, prime cod and bacon. A complete meal in a dish, it's packed with nutrients.

Preparation time: 30 minutes
Cooking time: 60 minutes
Total time: 1 hour 30 minutes

Serves: 4 adults

Ingredients

500g floury potatoes, such as King Edward, peeled and cut into 5cm chunks
500g sweet potatoes, peeled and cut into 5cm chunks
75g butter
200g pack smoked Danish lardons
1 bunch salad onions, thickly sliced
200g tinned or frozen sweetcorn
568ml carton semi-skimmed milk
700g prime cod fillet, from the fish service counter, cut into large pieces
50g plain flour

Method

Preheat the oven to 190°C, gas mark 5. Place the potatoes in a large pan of cold water, bring to the boil then add the sweet potatoes. Simmer for 15-20 minutes until both are tender. Drain thoroughly then mash with 25g of the butter, season and set aside.
Place the bacon in a wide, heavy-based pan and cook gently until starting to release its fat. Increase the heat and fry for 5 minutes until crisp. Stir in the salad onion and sweetcorn then transfer to a pie dish about 25cm square x 5cm deep. Pour the milk into the bacon pan and add the cod. Bring to the boil and poach gently for 5-6 minutes, until the fish starts to turn opaque. Transfer the cod to a plate and strain the milk into a jug.
In a medium, heavy-based pan, melt the remaining butter and stir in the flour using a wooden spoon. Cook for 2 minutes, stirring, then remove from the heat and add a little of the warm milk. Stir until the mixture is smooth before incorporating the rest of the milk. Return the pan to the heat and stir the sauce constantly until it comes to the boil. Simmer and cook for a further 2 minutes. Flake the fish into the sauce, discarding any liquid on the plate. Season and stir through, then pour into the pie dish.
Pile the mash over the filling, spreading to the edges with a fork. Place in the oven and cook for 30 minutes, or until piping hot and the top is just starting to brown. Serve with broccoli or peas.