Recipe by www.mindfulchef.com

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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.

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Ingredients

• 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

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Method

1. 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. 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. 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. 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. 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. 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