Spicy Harissa Fish Pie with Sweet Potato Mash

Name: Spicy Harissa Fish Pie with Sweet Potato Mash
Prep time: 5 min
Cook time: 100 min
Total time: 105 min
Ingredients: 350 g fish pie mix; 225 g frozen king prawns, defrosted; 700 g sweet potatoes; 1 onion, finely chopped; 1 red pepper, finely chopped; 200 g spinach, roughly chopped; 350 ml semi-skimmed milk; 30 ml double cream; 3 tbsp rapeseed oil; 2 1/2 tbsp harissa paste; 2 tbsp cornflour; 1 pinch ground cumin; 1 pinch smoked paprika; 300 g steamed green beans

This harissa fish pie gives classic comfort food a warm, smoky North African twist. Tender fish, prawns, peppers, and spinach are baked under a golden sweet potato topping for a hearty seafood dinner with plenty of color and flavor.

Servings---

Prep Time5 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

fish pie mix
350 g
frozen king prawns, defrosted
225 g
sweet potatoes
700 g
onion, finely chopped
1
red pepper, finely chopped
1
spinach, roughly chopped
200 g
semi-skimmed milk
350 ml
double cream
30 ml
rapeseed oil
3 tbsp
harissa paste
1 tbsp
cornflour
2 tbsp
ground cumin
1 pinch
smoked paprika
1 pinch
steamed green beans
300 g

Step-by-Step Instructions

Preheat the oven to 180°C/160°C fan/gas 4. Pierce the sweet potatoes all over with a fork, then bake for 50-60 minutes until very soft. For a faster option, microwave them on high for 5-7 minutes, turning halfway. Scoop the flesh from the skins and mash with 2 tbsp rapeseed oil, the cumin, and smoked paprika. Keep warm.

While the sweet potatoes cook, heat the remaining 1 tbsp oil in a large frying pan over medium heat. Add the onion and red pepper and cook for about 7 minutes, stirring often, until softened.

Warm the milk gently in a saucepan over low-medium heat. Add the fish pie mix and defrosted prawns, then simmer for about 4 minutes, just until the prawns turn pink and the fish is barely cooked. Lift the seafood out with a slotted spoon and set aside, reserving the milk.

Stir the harissa paste into the softened onion and pepper and cook for 2 minutes to deepen the flavor. Sprinkle in the cornflour and stir well, then gradually add the reserved warm milk, stirring constantly until smooth and thickened. Stir in the cream and spinach and cook for 2 minutes, until the spinach wilts.