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      Prep time: 10 minutes - Cook time: 45 minutes - Serves: 4

      Salmon & haddock sweet potato fish pie

      This super-quick fish pie can be quicker to make than the traditional version, and you can change up the fish to vary the taste. The topping of sweet-potato mash makes it particularly delicious.

      This dish is: Gluten free • a source of fibre • a source of DHA

      Each portion contains:

      Nutrition value Amount % Reference nutrient intake
      Energy 599kcal 30%
      Fat 21g
      Saturates 6.6g
      Sugars 30g 33%
      Salt 0.59g

      Nutritionist's tip

      You can eat as much shellfish as you like in pregnancy, as long as it has been cooked thoroughly1.


      Potato topping

      • 800g sweet potatoes, peeled and cut into 2cm cubes
      • 20g unsalted butter
      • Good pinch of freshly grated nutmeg
      • Pinch of sea salt and freshly ground black pepper

      Fish filling

      • 2 tbsp cornflour
      • 300ml semi-skimmed milk
      • 700g mix of haddock and salmon, skinless, cut into bite-sized chunks
      • 150g frozen peas
      • ½ bunch of spring onions, sliced
      • Fronds from 1/3 bunch of fresh dill, finely chopped
      • 100g low fat crème fraiche
      • Freshly ground black pepper

      Recipe contains the following allergens: fish, milk. All nutritional claims based on analysis of one portion.

      Nutritional benefits

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      1. Preheat the oven to 200oC (fan 180oC), 400oF, Gas Mark 6.
      2. Bring a medium pan of salted water to the boil and cook the potatoes together for 10-12 minutes or until tender. Alternatively, steam the potatoes, in which case they tend to take on less water, making for a stiffer, drier (and better) sweet potato mash.
      3. As this cooks, put the cornflour in a wide pan with a little of the milk and stir until dissolved and smooth. Then add the rest of the milk while stirring all the time.
      4. Place on a low to medium heat and while continuing to stir all the time, bring to a simmer and cook for a few minutes until slightly thickened. Then add the fish, peas, spring onion and dill and cook gently for about 3 minutes, stirring regularly to prevent it from catching on the bottom.
      5. Carefully stir in the crème fraiche and salt and pepper, to taste. Remove from the heat and tip onto a 2.5 litre ovenproof dish (min measures 25cm square and 6cm deep).
      6. Once cooked, drain the potatoes well and tip them back into the pan. Mash until smooth with the butter, nutmeg and enough salt and pepper to taste.
      7. Place spoonfuls of the mash potato all over the top of the fish filling and spread it out evenly with a fork. Grate over a little more nutmeg if you fancy it and pop on a baking tray in the oven for about 20 minutes until the top is just catching colour and the fish filling is piping hot. Serve at once.

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      1. NHS. Can I eat shellfish during pregnancy? [Online] Available at:[Accessed July 2018]
      2. NHS. Vitamins and minerals: Calcium [Online] 2018 Available at: [Accessed June 2018].
      3. NHS. Healthy Eating Pregnancy [Online] Available at: [Accessed July 2018].
      4. National Center for Biotechnology Information. Omega-3 Fatty Acids and Pregnancy [Online] 2010 Available at: [Accessed July 2018]

      Last reviewed: 7th September 2018

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