Entree: Norfolk Island – Sweet Potato and Fish Pie (A baked savory pie of flaked white fish in a creamy vegetable sauce topped with mashed sweet potato)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) firm white fish fillets, skinned and boned
- 1.5 lb (680 g) sweet potatoes, peeled and cut into chunks
- 3 tbsp (45 ml) unsalted butter
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 cup (90 g) leeks, white and light green parts only, thinly sliced
- 2 stalks celery, finely diced, approx. 4 oz (115 g)
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) fish stock or low-sodium vegetable stock
- 1/2 cup (120 ml) milk
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/2 cup (15 g) fresh parsley, chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (25 g) grated Parmesan or aged cheddar (optional)
- 1 tbsp (15 ml) olive oil for brushing (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Place sweet potato chunks in a pot, cover with cold water, bring to a simmer, and cook until very tender, about 15–20 minutes.
2. While the potatoes cook, flake the fish into large pieces and pat dry. Set aside.
3. In a large skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add the onion, leeks, and celery and cook until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Stir in 3 tbsp (45 ml) butter and the 2 tbsp (16 g) flour to make a roux; cook 1–2 minutes without browning. Gradually whisk in the fish stock and milk until smooth, simmer until slightly thickened, about 3–4 minutes.
5. Remove skillet from heat and stir in the flaked fish, lemon juice, thyme, parsley, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1/4 cup (25 g) cheese if using. Adjust seasoning to taste.
6. Drain the cooked sweet potatoes and mash with a fork or masher adding a tablespoon of butter and a splash of milk if needed until smooth. Season mash with a pinch of salt and pepper.
7. Spoon the fish mixture into a shallow ovenproof dish and dollop the sweet potato mash over the top, spreading to cover completely. Brush the top with 1 tbsp (15 ml) olive oil and sprinkle additional parsley or cheese if desired.
8. Bake in the preheated oven until the top is golden and the filling is bubbling, about 20–25 minutes. Let rest 5 minutes before serving.