sweet potato fish pie

sweet potato fish pie

sweet potato fish pie - Paleo, gluten free, dairy free
Course Dinner
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 548kcal
Author Charla


  • For the fish pie topping
  • 1 kg of red skin sweet potato washed and peeled
  • 2 tbsp of dairy free butter
  • 1/2 tsp himalayan pink salt
  • 2 tsp garlic granules
  • 1/4 cup of vegan cheese

For the filling/sauce

  • 1 can of full fat coconut milk
  • 800 kg of cod fillets
  • 8 sprigs of fresh thyme
  • 2 tsp parsley
  • 1/2 tbsp tapioca starch mixed with 2 tbsp of water
  • 1/2 cup of callaloo tightly packed or spinach, cut into pieces
  • 1/4 cup of vegan cheese
  • 2 tbsp of dairy free butter
  • 1 tsp of black pepper
  • 2 tsp onion flakes
  • 1 tsp garlic granules
  • 1 tsp of himalayan pink salt
  • *you will need a enamel pie dish - 26cm x 19.5cm


  • 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.
  • Once cooked drain the water and set aside to cool down for 5 minutes.
  • 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.
  • 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.
  • 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.
  • Carefully pour the fish into the pie dish and use a fork to flake and evenly distribute the pieces across the bottom.
  • 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 .
  • 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.
  • Stir the callaloo into the thick sauce and pour the white sauce evenly over the fish.
  • Finally top the fish with sweet potato, fluff the potato up a little as its added on top
  • Place the pie under the grill on medium heat and grill until golden brown.
  • Serve accordingly.


Calories: 548kcal | Carbohydrates: 59g | Protein: 41g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 86mg | Sodium: 1354mg | Potassium: 1768mg | Fiber: 9g | Sugar: 11g | Vitamin A: 35994IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 3mg