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A popular dish on our Brasserie menu, our tasty fish pie has a healthy twist, thanks to health and nutrition expert @karencummingspalmer — we use sweet potato mash bursting with vitamin A and E, as well as being lower on the glycemic index than regular potatoes.

Simple and quick to make, this is a great meal which can be prepared in advance and even batch-cooked to stock up your freezer.

INGREDIENTS
50g unsalted butter 
50g plain flour 
120ml full fat milk
2 whole leeks 
50g frozen peas 
80g diced Cod fillet 
5g cooked prawns 
200g sweet potato (peeled and diced)
20g parmesan cheese

TO PREPARE
Place the sweet potato in a medium sized saucepan, fill with water, bring to the boil then simmer until soft. Once cooked, add the parmesan and a pinch of salt, then crush to a fine purée (you can use a food processor).

Next, on a low heat, melt the butter in another pan, add the chopped leeks and cook for 3 minutes until soft, then add the flour and cook for a further 2 minutes, stirring regularly.

While this is cooking over a low heat, bring the milk to the boil, before pouring little by little into the leek, flour and butter mix, stirring continuously.

Season with salt and pepper, then bring to a slow boil and simmer for 5 minutes stirring continuously so it doesn’t burn.

Remove from the heat and add the prawns, diced cod and frozen peas. Transfer the mix to a baking dish and pipe the sweet potato mash on top.

Place into the oven (preheated to 180C) and cook for 20 minutes until the fish pie is piping hot. Serve hot with a sprinkle of parmesan and a side of fresh kale.


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