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Sweet potato and spinach fish pie

A hearty, healthy twist on the well loved classic.

Ingredients

  • 50g sunflower spread
  • 6 spring onions, peeled and chopped
  • 1 clove garlic, peeled and crushed
  • 300g Scottish salmon fillet, skinned and diced
  • 200g smoked haddock, skinned and diced
  • 2 tbsp cornflour
  • 250ml skimmed milk
  • salt and freshly ground black pepper
  • 300g spinach
  • 200g sweet potato, peeled and thinly sliced
  • 200g potato, peeled and thinly sliced

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Heat 2 tbsp of the spread and cook the spring onions and garlic for 2 minutes until soft.
  2. Mix in the salmon and haddock, then add to a baking dish.
  3. Melt 25g of the spread in a pan over a medium heat and stir in the cornflour.
  4. Add the milk and simmer for 3 to 4 minutes, stirring, until thickened. Season well, then pour over the fish.
  5. Meanwhile, boil the spinach for 3 minutes. Drain, squeeze out any excess water and add to the fish mixture.
  6. Rinse the potato slices and pat dry with kitchen towel. Layer alternate slices over the fish, season and dot with the remaining sunflower spread.
  7. Bake for 45 minutes, basting often with its own juices. Serve immediately.
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4 Serves 4 people
15 Preparation time of 15 mins
45 Cooktime for 45 mins
429
Calories
21%
7.5g
Sugar
8%
21g
Fat
30%
4g
Saturate
20%
1.6g
Salt
27%
of your Guideline Daily Amount (GDA)

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