Food is my life. I love sweet potatoes. Jamie Oliver is my secret boyfriend. Okay, so the first two are true. But I do rely on Jamie occasionally for some culinary inspiration. This fish pie was inspired by Jamie and lightened up by yours truly. It’s super easy to make and oh so tasty. A great potluck item, this shareable main dish pairs well with a salad or some green beans.
This fish pie freezes well, so feel free to make a few smaller versions and store.
1 red onion, diced
2 garlic cloves, minced
1/2 in (1.25 cm) piece ginger root, peeled and minced
2 Tbsp (30 mL) coconut oil, melted, plusextra for basting
1 Tbsp (15 mL) turmeric
1 Tbsp (15 mL) curry powder
1 Tbsp (15 mL) fenugreek
1/2 cup (125 mL) coconut milk
2 tomatoes, seeded and chopped
2 handfuls of spinach
1 1/2 lb (750 g) large salmon fillet, skinned and cut into cubes
2 organic eggs, hard-boiled and sliced
12 raw prawns, peeled and deveined
2 large Yukon Gold potatoes and 1 large jewel yam or sweet potato, boiled and mashed
Preheat oven to 350 F (180 C).
Sauté onion, garlic, and ginger in oil. Add spices and heat gently for 2 minutes. Add coconut milk, tomatoes, and spinach. Pour into large oven-safe dish. Add salmon, eggs, and prawns. Make sure everything is evenly distributed.
Add (using pastry bag, if possible) mashed potato mixture. Baste with coconut oil. Bake for 40 minutes, until bubbling goodness. Let sit for 5 minutes before serving.