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Fish Pie with Roasted Garlic Sweet Potato Mash

Prep Time40 mins
Cook Time40 mins
Total Time20 mins
Servings: 4


For the Filling

  • 750 g 3 types of fish Salmon, cod and smoked haddock
  • 1 pint or organic non homogenised milk
  • One onion studded with cloves
  • 3 Bay leaves
  • 2 tbsp Lurpak Cooking Liquid
  • 2 tbsp flour
  • 4 hard boiled free range eggs
  • Salt and pepper for seasoning

For the Roasted Garlic Sweet Potato Mash

  • 1 kg Sweet Potatoes
  • 2 Bulbs of garlic
  • 2 tbsp of Lurpak Cooking Liquid or to taste
  • 1/2 tsp cayenne pepper
  • Salt and pepper for seasoning
  • Some grated cheese for topping that melts well like Cheddar Gruyere or Comte


  • Preheat the oven to 200C/400F/Gas 6 or 180C fan oven.
  • Place fish, bay leaves and onion in a pot and pour over milk.
  • Boil for about 8 minutes and remove fish from the liquid and place in an ovenproof dish
  • Flake the fish in the dish.
  • Make the white sauce in a separate pan by using the Lurpak Cooking Liquid and flour to make a roux, stir vigorously and make sure that you cook this through so that you don't get the raw taste of flour in the sauce.
  • Add the strained milk that was used to cook the fish and stir until sauce thickens.
  • Season with salt and pepper.
  • Pour sauce over the flaked fish on the oven proof dish.
  • Quarter the boiled eggs and place over the sauce.
  • Make the Roasted Garlic Sweet Potato Mash
  • Wash and prick the sweet potatoes.
  • Roast the sweet potatoes with their skin on in a hot oven for about 40 minutes. Sweet potatoes get a bit too soggy if you boil them.
  • Cut the top of a garlic bulb or two and place it on the roasting tray with the potatoes.
  • When cooked, scoop out the flesh of the sweet potatoes and squeeze out the roasted garlic into a bowl and add 1tbsp of Lurpak Cooking Liquid, cayenne pepper and seasoning.
  • Mash the potatoes and mix well. (If you want a richer mash, you can add cream or even cream cheese)
  • Put together the final dish by spooning or piping the mash onto the fish mixture in the ovenproof dish.
  • Top the mash with some grated cheese.
  • Bake in the oven for about 35-40 minutes or until the mixture bubbles through the mash and is piping hot.
  • Serve with green peas or some sautéed spinach on the side.