Sweet Potato Fish Pie with Salmon
A comforting and hearty dish combining sweet potatoes and flaky salmon, perfect for cozy dinners or special occasions.
Equipment
- Large Pot
- Non-stick Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 700 g Sweet Potatoes Firm, smooth-skinned for best flavor.
- 400 g Fresh Salmon Fillets Wild-caught preferred, skin and bones removed.
- 50 g Butter Use unsalted for better control over seasoning.
- 100 ml Milk Full-fat for creaminess, lower-fat optional.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 150 g Frozen Peas Adds color and sweetness.
- 2 tablespoons Fresh Dill Chopped, can substitute dried dill.
- to taste Salt Essential for flavor enhancement.
- to taste Pepper Freshly ground for warmth.
Instructions
- 1. Prepare the Sweet Potatoes: Peel and cut sweet potatoes into chunks. Boil in salted water for 15-20 minutes until tender.
- 2. Make the Sweet Potato Mash: Drain and mash sweet potatoes with butter and milk until smooth. Season with salt and pepper.
- 3. Cook the Salmon: Preheat oven to 190°C (375°F). Sauté onion and garlic in butter until translucent, then add salmon and cook until flaky.
- 4. Assemble the Filling: In a bowl, combine flaked salmon, sautéed onion and garlic, peas, and dill. Mix gently and season to taste.
- 5. Combine and Layer: Spread salmon mixture in a greased baking dish, then top with sweet potato mash.
- 6. Bake the Pie: Bake for 25-30 minutes until the top is golden and filling is bubbling.
- 7. Cool and Serve: Let cool for a few minutes before serving.
Notes
Can be prepared in advance and stored in the refrigerator or frozen before baking.