Coconut Fish Pie With Sweet Potato Mash
A lighter version of the classic, we go for sustainable, UK-landed fish and add coconut milk instead of calorie-laden cream. Crushed sweet potato adds a hit of vibrant colour, as do tender green beans, spinach and leek.
- 120 g green beans
- 1 leek
- 1 tsp smoked paprika
- 200 ml coconut milk
- 2 tsp cornflour
- 2 tsp oil
- 2 tsp wholegrain mustard
- 150 g fish pie selection
- 300 g sweet Potato
- 40 g spinach
- handful flat-leaf parsley
- 1. Boil a kettle. Peel and chop the sweet potato into 2cm pieces. Trim the green beans and thinly slice the leek, removing the root end. Roughly chop the parsley.
- 2. Place the sweet potato in a saucepan, cover with boiling water and simmer with a pinch of sea salt for 5 mins. Then add the green beans and simmer for a further 5 mins. Heat a medium-sized pan with 2 tsp oil on a medium heat and fry the leek for 5 mins.
- 3. Pour 1 tbsp of the coconut milk into a bowl and mix in the cornflour to form a smooth paste. Add the remaining coconut milk to the leek pan with the cornflour mix, smoked paprika and mustard. Simmer gently for 5 mins until the sauce thickens. Meanwhile, preheat the grill to high. Stir the fish and spinach into the leek pan. Place a lid on the pan and simmer for a further 5 mins until the fish is cooked through. Stir in half of the parsley and season with sea salt and black pepper.
- 4. Drain the green beans and sweet potato. Set aside the green beans to keep warm. Mash the sweet potato with a potato masher (or with a fork).
- 5. Place the coconut fish pie mix into an ovenproof dish and spoon over the sweet potato mash. Place under the grill for 5 mins.
- 6. Serve the coconut fish pie on two warm plates alongside the green beans, and scatter over the remaining parsley.
View the recipe instructions at www.mindfulchef.com