Sweet potato and chickpea fish pie
If you want a different kind of fish pie try this super yummy sweet potato and chickpea fish pie! It’s an ideal dish for a dinner party as you could make the topping and the fish-stew base ahead, then just put it in the oven when your guests arrive. Serve it with a green salad.
Ingredients
Method
- Heat some olive oil in a frying pan, and add the tomatoes and spring onions. Put a lid on and gently sauté them for 5 minutes, then add the dried herbs, paprika, tomato purée, chickpeas and cabbage.
- Add enough water to just cover everything. Put a lid on and cook for another 5 minutes.
- Add the fish pie mixture, put a lid on and sauté for 5 more minutes.
- Add the coriander leaves and mix the fish in the stew gently.
- Meanwhile, make the topping: peel the sweet potatoes and cut them into small chunks.
- Put them in a pot of water, add the bay leaf and bring to the boil. Gently simmer for about 10-15 minutes, until they have softened. Drain, then put them back to the pan (you could use the cooking water for the fish base). Discard the bay leaf.
- Add the minced garlic, paprika, cayenne (if used) and margarin or butter. Mash it well with a potato masher until you get a thick purée. Season with salt and pepper.
- Set the oven to grill or to 220°C.
- Transfer the fish mixture into a baking dish. Add the sweet potato mash, spreading it out evenly. Make sure it covers the fish base properly. You can add some grated or crumbled cheese, if liked.
- Grill or bake for a 15 minutes or until the top is golden.
- Serve warm.