Fish pie with sweet potato topping

• 350g sweet potato, peeled

• 100g white floury potatoes, peeled

• 80g fresh salmon

• 80g fresh Haddock

• 50g fresh smoked haddock

• 250ml whole milk

• 20g soft margarine

• 15g plain flour

Preheat the oven to 180/ gas mark 4.

Dice potatoes in small cubes, boil in water for 15 mins or until soft.

Put salmon, haddock and smoked haddock in a large pan, cover with the milk and simmer for 20 mins. Remove fish and set aside. Reserve the milk.

Drain potatoes and mash. 

Prepare a roux. Melt the margarine in a pan on a low heat, add flour and mix well. Gradually add the milk to the pan, stirring constantly until you have a sauce with smooth consistency and thick.

Flake the fish into the white sauce. Pour the mixture into an oven proof dish and top with mashed potato. Bake for 30 mins or until piping hot throughout.