A firm family favourite, I’ve given this classic dish a twist that means it can be a staple in your healthy meal repertoire.
Sweet potatoes are an excellent source of vitamin A and C. They are exceptionally rich in beta-carotene, the carotenoid phytonutrient, which means they’re richer in vitamins than a regular potato. They complement the remaining vegetables, which each contain an array of vitamins and minerals, very well. The benefits of including fish in your diet cannot be understated and the different types of fish in this recipe bring a diverse range of nutrients to your table including: omega-3 fatty acids, tryptophan and selenium. Fish is also a good source of protein.
What you need:
1 kg sweet potatoes
1 carrot, chopped or spiralised
1 stick celery, chopped
50g cheddar cheese
200g single cream
1 red onion, chopped
2 cloves garlic
1 fresh red chilli
600g fish pie mix, haddock, cod and salmon
Handful chopped parsley
What you do:
Peel and chop sweet potatoes and celeriac, place in a pan of water and boil for 20 minutes.
Sauté the onion and garlic for 2 minutes, then add celery, carrot, chilli, cook for another 2 minutes then add the fish, pour in the cream and 2oz of butter.
Season with salt and pepper add the parsley and then transferring the mixture into your ovenproof dish.
Once the sweet potatoes and celeriac are cooked, mash together with the remaining butter and smooth over the fish.
Add some grated cheese and place in the oven at 200°c for 20 minutes or until the cheese has melted.
Serve with a green salad.
If you spiralise the carrots it makes them cook quicker.