{"id":967,"date":"2020-11-03T09:08:43","date_gmt":"2020-11-03T09:08:43","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=967"},"modified":"2020-11-03T09:09:19","modified_gmt":"2020-11-03T09:09:19","slug":"sweet-potato-fish-pie","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/11\/03\/sweet-potato-fish-pie\/","title":{"rendered":"Sweet Potato Fish Pie"},"content":{"rendered":"
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Fish, to taste right, must swim three times – <\/em><\/span><\/p>\n

in water, in butter, and in wine. <\/em><\/span><\/p>\n

~ Proverb ~<\/em><\/span><\/p>\n<\/blockquote>\n

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Fish. Not always a popular menu item unless it’s deep-fried in beer batter. I know there are many places in the world where fish is the staple source of protein and there are dozens of delicious recipes. Having lived my life in Pretoria however, fish has never really been the first choice on a menu for me. Living more than 600km away from the nearest sea just means that our choice of fresh fish is smaller. I really love ordering fish and other seafood when visiting seaside towns and cities. But we end up generally only cooking frozen fish at home. So I needed something other than beer-battered fish to try. A traditional British dish, fish pie is usually made with a variety of fish (often smoked) and delicious mashed potato. What’s not to like? Especially if you turn it into Sweet Potato Fish Pie!<\/p>\n

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Not fishy at all<\/h4>\n

I think I first saw fish pie made by Jamie Oliver<\/a> and Rick Stein<\/a> on cooking programmes. When I was eventually ready to try making it, I looked up some recipes online, but the final recipe is really my own concoction. The lack of fish options in my local shops made it difficult to follow the British recipes as they had lots of different fish in theirs. Eventually, I created this recipe with the fish I normally buy – frozen white fish. I also used my daughter’s suggestion of replacing normal mashed potato with sweet potato mash and it really works! So my humble Sweet Potato Fish Pie is definitely not authentic or traditional – just very tasty!<\/p>\n

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The big thaw<\/h4>\n

When making beer-battered fish, I often leave the fish frozen or just thaw it halfway. The fish cooks so quickly in the hot oil that there is not much chance of it getting watery. But for fish pie, it’s a different story. My Sweet Potato Fish Pie is basically cooked fish, covered in a creamy vegetable sauce and topped with sweet potato mash and cheese. This is then baked in the oven till you get a delicious, golden pie. If you use frozen fish without cooking it first, you stand a good chance of having a soggy, watery mess at the bottom of your pie. So I thaw the frozen fish and cook it for a few minutes by poaching it in milk. No soggy bottoms here! And even though my fish doesn’t swim through butter and wine, I think creamy sauce and cheesy mash is the next best thing!<\/p>\n

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\"Sweet<\/p>\n

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\"Sweet<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Sweet Potato Fish Pie<\/h2>\n
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Fish pie made with a creamy vegetable sauce and fluffy sweet potato mash<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>