Fish and Broccoli Pie

Ingredients

• 2 tbsp Butter
• 1 finely chopped Onion
• 1 peeled and grated Carrot
• 150g / 5.29oz chopped Broccoli
• 1 finely sliced Leek
• 1 Bay leaf
• 200g / 7.05oz skinned and cubed White fish fillets
• 100g / 3.53oz skinned and cubed Salmon trout fillets
• 150ml / 5.07fl oz Cream or vegetable stock
• 1 tsp chopped Parsley
• 500g / 17.64oz peeled and diced Sweet potato
• 2 tbsp Butter
• 50g / 1.76oz grated Cheddar cheese

Preparation

1. Melt 2 tbsp Butter in a saucepan and fry 1 finely chopped Onion, 1 peeled and grated Carrot, 150g / 5.29oz chopped Broccoli, and 1 finely sliced Leek with 1 Bay leaf until soft.
2. Add 200g / 7.05oz skinned and cubed White fish fillets, 100g / 3.53oz skinned and cubed Salmon trout fillets, and 150ml / 5.07fl oz Cream or vegetable stock. Simmer for 8 minutes until fish is cooked but still soft.
3. Stir in 1 tsp chopped Parsley. Remove Bay leaf and blend or mash until desired consistency.
4. Boil 500g / 17.64oz peeled and diced Sweet potato until tender. Drain and mash with 2 tbsp Butter until smooth. Stir in 50g / 1.76oz grated Cheddar cheese.
5. Place fish mixture in freezer-proof ramekins and add Sweet potato topping.