Name: Fish Pie with Sweet Potato and Parsnip Top
Yield: Serves 4-5
Ingredients: black pepper; salt; 2 rounded teaspoons whole grain mustard; 2 rounded tablespoons cornflour; bunch spring onions; 3-4 pinches cayenne pepper; 800 g/1¾ lb skinned thick cod fillets; 750 ml/1¼ pints full cream milk, plus 2 tablespoons; 450 g/1 lb orange-fleshed sweet potatoes; 350 g/12 oz parsnips; 75 g/3 oz butter

Preparation info

Serves
4-5

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

If you can find really fresh, thick fillets of cod, this is a dream of a fish pie. Serve with a green vegetable such as broccoli or a salad. To make sure the sweet potatoes are the orange-fleshed kind, scrape off a little skin before buying.

Ingredients

450 g/1 lb orange-fleshed sweet potatoes
350 g/12

Method

Peel the sweet potatoes and parsnips, then cut them up roughly. Steam or boil until very soft, then drain and mash with 50 g/2 oz of the butter. Cut the cod fillet into 2.5-5cm/1-2in chunks. Spread t

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Fish Pie with Sweet Potato and Parsnip Top

Ingredients

Method

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