sweet potato fish pie

sweet potato fish pie

sweet potato fish pie – Paleo, gluten free, dairy free




  1. Bring the sweet potatoes to a boil in a large saucepan until tender. This should take roughly 10 minutes but prick the potato with a fork to determine its readiness.
  2. Once cooked drain the water and set aside to cool down for 5 minutes.
  3. When the potatoes are completely cool, use a masher to break down the potatoes and incorporate the butter, pink salt, garlic granules and vegan cheese.
  4. In another saucepan that is large enough to accommodate the fish fillets, add the coconut milk and thyme, bring to the boil and reduce to a simmer after 2 minutes. Allow another minute for the thyme leaves to loosen from the stem (some will still be attached, but don’t worry) before adding the fish fillets.
  5. Poach the fish fillets for 3-4 minutes then use a sieve with a jug underneath to strain off the milk, reserving it for the sauce. Discard the stem of the thyme leaves.
  6. Carefully pour the fish into the pie dish and use a fork to flake and evenly distribute the pieces across the bottom.
  7. Pour the coconut milk back into a sauce pan on low-medium heat, now melt the butter and stir in the cheese with the tapioca.watery mixture. The coconut milk to should resemble a smooth creamy sauce .
  8. Remove the sauce from the heat and proceed to season with the parsley, onion, garlic granules, black pepper and pink salt. By now the sauce should have thickened.
  9. Stir the callaloo into the thick sauce and pour the white sauce evenly over the fish.
  10. Finally top the fish with sweet potato, fluff the potato up a little as its added on top
  11. Place the pie under the grill on medium heat and grill until golden brown.
  12. Serve accordingly.