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Fish-and-kale pie with sweet-potato topping

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Fish-and-kale pie with sweet-potato topping

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Fish-and-kale pie with sweet-potato topping

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

For the filling:

500 g hake fillets, or any sustainable white fish, skinned and filleted
Sea salt and freshly ground black pepper, to taste
2–3 T flour
6 T olive oil
1 onion, finely chopped
2 cloves garlic, crushed
180 g kale, trimmed and shredded
2 free-range eggs, beaten
Watercress salad, for serving

For the sweet-potato topping, mash:

500 g sweet potato, peeled, diced and steamed
25 g butter
¼ t grated nutmeg
¼ t ground cinnamon
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Slice the fish into small portions, season and dip in flour. Fry in 2–3 T olive oil until pale golden. Remove from the pan and set aside.

At the same time, soften the onion in the remaining oil in another pan. Stir in the garlic and kale. Add a little seasoning. Cover and simmer until very soft, adding a little more oil if necessary. Check the seasoning.

Mix the kale with the eggs and turn into an oiled pie dish. Top with the fried fish and spoon over the mash. Press down evenly with a fork. Bake for 20 minutes, or until hot and flecked with brown.

Serve with a watercress-and-orange salad.

Cook's note: If you prefer using chard instead of kale, go ahead. Either is a healthy option.

Discover more pie recipes here.