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Fish pie with sweet potato & cheese crust


  • Preheat oven to 200°C. 
  • Cook the sweet potatoes in plenty of boiling water until tender. Drain well, mash and season.
  • Heat the oil in a large heavy-bottomed pot and gently saute the mushrooms, onion and bacon until softish. Add the flour and continually stir for a few minutes until well combined. Then add the stock, cream, seasonings and parsley. Gently cook for about 10 mins until thickened, stirring now and again. 
  • When the sauce is ready, add the fish and gently stir.
  • Pour the pie mixture into a large gratin dish (or casserole), spread the sweet potato mash on top and cover with a generous amount of cheese. Then cook in the oven for 30 mins until golden and bubbling.


  • 3 large sweet potatoes, peeled & sliced
  • freshly ground salt & pepper
  • 1 tbsp olive oil
  • 8-10 button mushrooms, sliced
  • 1 onion, chopped
  • 3 rindless bacon rashers, sliced
  • 2 tbsp plain flour
  • ¾ litre vegetable stock
  • 1/3 cup thickened cream
  • 2 tbsp freshly chopped parsley
  • ¾ kg harpuka (or any other steaky fish), cubed
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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