Superfood Fish Pie with a Butternut Squash and Sweet Potato topping


I’m not particular keen on fish pies. People often have fish at work and it stinks the place out; in a confined space like a boat it is even worse. That said, I had some fish kicking about in the freezer so decided to get it out and have a try of another Gurpareet Bains’ recipe from The Superfood Diet.

I changed the recipe a little as I don’t think boiling Butternut Squash or Sweet Potato in a pan is the best way of preparing it. I prefer to roast it and then mash it. Much tastier.

The mash is then mixed with some toasted cumin and mustard seed and a little turmeric – and finally some peas.

In hindsight I would have put the peas in the base with the fish. The peas looked a little worse for wear after being baked in the oven for 40 minutes.

The base was a made up of the mixed fish pieces (I used Salmon, Smoked Haddock and Cod) which was seasoned with Smoked Paprika, Dill and Black Pepper.

Finally you assemble the pie by mixing the fish with spinach, grated carrot and grated celery, and then topping with the mash.

This was very low in calories and very tasty. It was however a bit dry as there was no sauce surrounding the fish.

Very tasty, very filling but if I make it again I’ll need to find a sauce solution. I was stuffed after finishing it but I think it was just hard going eating it.

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