Sweet Potato and Salmon Pie

Name: Sweet Potato and Salmon Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: British
Ingredients: 1 Knorr Fish Stock Cube; 300 g salmon fillets; 300 g prawns; 200 g spinach; 250 ml water; 2 celery sticks diced; 1 leek sliced; 1 garlic clove, crushed; 1 lemon juiced; 1 bunch of chives; 1/2 bulb of fennel; pepper to taste; 2 large sweet potatoes cubed; 200 g red lentils

A tasty family favourite fish pie made with salmon and prawns.

45 MINS

Cooking Time
Easy

Difficulty
15 MINS

Prep Time
4 People

Serves

Sauce

1 Knorr Fish Stock Cube
300 g salmon fillets
300 g prawns
200 g spinach
250 ml water
2 celery sticks diced
1 leek sliced
1 garlic clove, crushed
1 lemon juiced
1 bunch of chives
1/2 bulb of fennel
pepper to taste

Sweet Potato Mash

2 large sweet potatoes cubed
200 g red lentils

Preheat the oven to 200 °C.
For the mash, cut the sweet potatoes into small cubes and cook with the lentils for 20 minutes then drain. Once cooked mash the potatoes and lentils, season with pepper and set aside. Whilst that is cooking fry the salmon.
To make the sauce, heat the water on the hob, add the Knorr Fish Stock Cube and lemon juice then stir. Add all the vegetables, garlic and finely chopped chives. Add pepper to taste. Cook for 1 minute and remove from the heat. Add the prawns to the sauce.
Add the sauce to an oven dish and flake the salmon on top. Top with the sweet potato mash and bake for 20-25 minutes until the mash is lightly crisped.