Two Potato, Creamy Fish Pie

Posted on 10 May 2011

When I first became pregnant the largest change, other than the earlier night and the no drinking, was my diet. You become aware in a way that most people do not have to worry about that everything you put in your body has to be healthful and nurturing. Essentially, your baby is what you eat! It puts a huge responsibility on you as a person and as a future mother. Like everything in my life, I went slightly overboard on the research and found that the first 3 months are the most important for nutrition (which is not to say you can slack off after the first trimester!). My challenge was finding ways to incorporate everything I wanted to eat for our growing baby but also something that the hubs would eat without complaining or pulling that “mmm, I really like it” face (which of course means he does not like it!). This recipe hits the spot. It’s satisfying enough for my hubby, who likes food to taste like it has meat in it and it’s creamy and rich but still light and healthful.

This recipe is almost flawless and ticks a lot of boxes for the buzz vitamins you need for your growing baby. Cod is the perfect fish and protein for pregnancy, low in mercury, high in omega 3 oils. Check to make sure you are buying Pacific cod (and that it is fished in somewhere non-contiminated) as the stocks are far higher than Atlantic cod or scrod. The sweet potato contains beta-carotene, which is one of the other forms of Vitamin A you can safely ingest in moderation during pregnancy. Carrots, spinach and pumpkin are just a few others that contain it. The milk and butter are great for calcium, which you need a lot of at the moment. The bacon is there for deliciousness and some added protein and the sweetcorn and scallions just amp up the flavor and the vitamins, win win! The only thing you could change is switching the butter for olive oil and the whole milk for skimmed… but where’s the fun in that? You can also eat this even if you aren’t pregnant. Super handy right?

Two Potato, Creamy Fish Pie, serves 4-6 as a main course
1 lb Yukon Gold potatoes, peeled and cut into 1 1/2″ chunks
1 lb sweet potatoes, peeled and cut into 1 1/2″ chunks
5 tbsp unsalted butter
6 strips smoked bacon, cut into 1″ pieces
6 scallions, white and light green parts only, thinly sliced
1/2 11oz can sweetcorn or 3/4 cup frozen sweetcorn
2 cups whole milk
1 1/2 lb cod fillet, cut into 2″ chunks
3 tbsp plain flour

1. Heat the oven to 375°F. Place the potatoes in a large pan of salted cold water, bring to the boil over high. Once boiling, add the sweet potatoes. Simmer for 15-20 minutes until both are tender. Drain thoroughly then mash with 2 tbsp of the butter, season with salt and pepper and set aside.

2. Place the bacon pieces in a medium pot at room temperature and cook over medium low heat until they start to render their fat. Increase the heat and fry for 5 minutes until crisp. Stir in the salad onion and sweetcorn then transfer to a pie dish about 9″ by 9″ baking dish.

3. Pour the milk into the used pan and add the cod. Bring to a fast simmer over medium heat and poach for 5-6 minutes, until the fish starts to turn opaque. Set aside the cod and strain the milk back into the measuring cup.

4. In a clean pan, melt the remaining butter and stir in the flour using a wooden spoon. Cook for 2 minutes to make sure the flour is cooked, stirring constantly, then begin to added the warmed, used milk. Stir until the mixture is smooth before adding the rest of the milk in a slow stream. Continue to stir the sauce constantly until it comes to the boil. Simmer and cook for a further 2 minutes. Flake the fish into the sauce, discarding any liquid on the plate. Season and stir through, then pour into the pie dish, stirring to combine it with the bacon, sweetcorn and scallions.

5. Pile the mash over the filling, making pretty patterns with a fork or simply spreading it with the back of a spoon. Place in the oven and cook for 30 minutes, or until piping hot and the top is just starting to brown.