Savory Homemade Sweet Potato Fish Pie for Cozy Family Dinners

This Homemade Sweet Potato Fish Pie combines tender fish with a rich, velvety sauce, and a vibrant sweet potato mash, perfect for family dinners.

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Prep Time 20

Cook Time 40

Cooling Time 5

Total Time 1 5

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Topping

650 g Medium Sweet Potatoes Provides natural sweetness and creaminess to the pie.
850 g Small Pumpkin Adds both texture and flavor; can substitute with white potatoes if needed.
80 g Butter Enhances richness in both the mash and filling; use margarine for a dairy-free option.

For the Filling

50 ml Canola Oil Ideal for sautéing base vegetables; olive oil is a great alternative.
Medium Onion Brings flavor and sweetness to the entire dish.
Leek Offers a mild onion flavor that beautifully enhances the filling.
Medium Carrot Infuses sweetness and vibrant color.
1 tsp Dried Basil Adds lovely herbal notes to the filling.
½ tsp Dried Fennel Contributes subtle anise flavor, enhancing the savory depth of the dish.
80 g Flour Thickens the fish pie filling for a satisfying texture.

For the Sauce

1 liter Chicken Stock The base of the sauce that adds depth.
60 g Fresh Spinach Brightens both color and flavor; frozen spinach is a substitute.
100 g Green Peas Provides sweetness and texture that families adore.
500 g Fresh or Frozen White Fish Fillets Main protein for the pie; cod is highly recommended.

For the Crunchy Topping

20 g Panko or Breadcrumbs Creates that perfect crunchy finish on top.

Equipment

Oven
pot
skillet
Potato Masher

Method

Step-by-Step Instructions

Preheat your oven to 200°C (392°F).
Peel and cube sweet potatoes and pumpkin, boil for 15–20 minutes until fork-tender, then drain and mash with butter.
Heat canola oil in a skillet and sauté onion, leek, and carrot for 5–7 minutes until softened.
Add dried basil and fennel, then flour, and cook for another minute. Pour in chicken stock and simmer until thickened, about 3–5 minutes.
Stir in spinach and green peas, then fold in the chunks of fish gently.
Spread the sweet potato mash over the fish filling in the skillet.
Sprinkle panko or breadcrumbs evenly on top.
Bake for about 20 minutes until golden and crispy.
Let cool for about 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For best results, thaw frozen fish completely and pat dry before use. Adjust seasoning as needed for optimal flavor balance.

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