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Prep time: 20 minutes - Cook time: 20 minutes - Serves: 4
Fish pie with sweet potato mash
This dish is: Low in sugar • Egg free • Nut free
Each portion contains:
- Freeze the pie for up to one month
- This dish can be made wheat and gluten free by replacing the plain flour with WF/GF plain flour, cornflour or rice flour.
- For added texture grill the sweet potato topping until golden brown.
- 500g sweet potatoes, peeled and cubed
- 3 tablespoons Aptamil Pepti
- ¼ tablespoons allspice
- Grating of nutmeg or ¼ teaspoon ground nutmeg
- Juice of ½ fresh lime
- 2 tablespoons olive oil
- 150g mixed fish cut into bite sized chunks
- 50g small cooked prawns or larger prawns, chopped (for older children)
- 10 baby asparagus spears, steamed until soft (or a handful of chopped spinach)
For the White Sauce
- 1 tablespoon plain flour
- 1 large teaspoon dairy free spread or olive oil
- 300ml Aptamil Pepti
- 2 tablespoons coconut cream or tinned coconut milk that has been in the fridge (use the top thick layer of cream from this)
- Boil or steam the sweet potato cubes until soft, about 10–15 mins.
- Whilst cooking, prepare the formula as per instructions on pack.
- When the sweet potato is cooked, mash with the formula over heat to drive off any excess liquid.
- Stir in the allspice and nutmeg.
- In the meantime put the fish in a dish and cover with cling film. Pierce the film and cook the fish in the microwave for 3–5 mins until tender. Remove and discard any skin.
- Prepare formula and pour into a jug. Whisk the flour and spread into the hot formula until it is thickened and smooth, then whisk in the coconut and lime juice.
- Add the asparagus or spinach and stir well, the heat of the white sauce will wilt the spinach.
- Put the fish and prawns into an ovenproof dish and pour over the sauce.
- Top the fish mixture with the sweet potato mash and serve.
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