Cook the sweet potatoes in a large pot of salted boiling water.
In a large pan, heat the olive oil and fry the onion for 2-3 minutes until translucent. Add the leeks, thyme and garlic and fry for a further 3-4 minutes.
Add the stock, lemon juice and fish and simmer for about 8 minutes. Remove from the heat, ‘flake’ the fish with a fork, pour the mixture into an ovenproof dish, stir through the sweetcorn, and check for seasoning.
Mash potatoes, adding a little butter and cheese if you like, and spoon over the fish mixture. Just before you are ready to eat, place the fish pie into the oven and grill for 3-5 minutes until the potato topping is golden brown.
Serve with minted peas:
Stir 1Tbs chopped fresh mint through 1 Cup cooked and drained peas, add a drizzle of lemon juice and a dollop of mascarpone or creme fraiche.
Reprinted with permission of Sarah Graham
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