Sweet Potato and Carrot Fish Pie is a great, medium-low-carb alternative to mashed potato fish pie. It can be eaten on a non-endurance type training day.
Our Sweet Potato and Carrot Fish Pie is a fish pie with a twist as the sweet potato and carrots offer a flavoursome alternative to the typical mashed potato topping used on fish pies. A standard fish pie mix of chunks smoked haddock, cod, and salmon, combined with prawns and a mixture of chopped vegetables works well, but you can use any preferred fish along with whichever vegetables you have to hand. This meal provides quality protein and omega-3 fatty acids making it ideal for as a recovery meal and can be refrigerated and reheated easily.
– 1 red onion, chopped
– 1 head of broccoli, chopped
– Handful of spinach
– 1 courgette, chopped
– 1 garlic clove, finely chopped
– 200 mL cream
– 400 g fish pie mix (e.g. smoked haddock, cod, salmon)
– 150 g prawns
– 2 large sweet potatoes, peeled and chopped
– 2 carrots, peeled and chopped
– 2 Tbsp. cheddar cheese, grated
– 1 tsp. of salt
1. Steam the sweet potato and carrots till soft then mash with a little salt, pepper and butter.
2. Mix the fish and prawns together with cream, garlic and chopped vegetables.
3. Cook the fish and vegetable mixture in a large pot for 10 minutes then transfer to a baking dish.
4. Spread the sweet potato and carrot mash over the top of the mixture and bake at 190˚C for 30 minutes.
5. Once cooked, grate cheese on top and serve.