Name: Chowder-style fish and sweet potato pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 cup sweet potatoes peeled and diced; 1 onion small, chopped; 2 cup leeks chopped; 1 tsp dried thyme or fresh; 1 garlic cloves, chopped; 1/2 cup stock vegetable, cicken or fish; 1 lemon juice; 4 hake fillets; 1/2 sweetcorn tinned, drained; salt and freshly ground black pepper to taste

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Ingredients (10)

4 cup	sweet potatoes — peeled and diced
1	onion — small, chopped
2 cup	leeks — chopped
1 tsp	dried thyme — or fresh
1	garlic — cloves, chopped
1/2 cup	stock — vegetable, cicken or fish
1	lemon juice
4	hake fillets
1/2	sweetcorn — tinned, drained
	salt and freshly ground black pepper — to taste

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Method:

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. To see more recipes, click here.