What is it they say?….’You can take the boy out of England, but you cant take England out of the boy.’ Matt continues his quest to perfect (and convince me to enjoy) the traditional Fishermans Pie. Here, he substituted sweet potato for regular potatoes, and topped it off with a bit of cheddar cheese. Happy Thursday all – go ahead and get your pie on, winter is just about over!
- 3 stalks celery, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- fresh parsley, chopped
- 2 sweet potatoes
- 1-2 small fillets of haddock (or cod works too)
- 1/2 peas
- 1/2 roasted or sweet corn
- olive oil
- 2 tbsp sourcream
- 1 tbsp Earth Balance
- juice of a lemon
- salt and pepper
Sweet Potato Mash Prep: Heat oven to 350F and bake sweet potatoes for about 30 minutes (or until soft). Once they are soft, the skin will peel off fairly easy. Mash in a bowl, season with salt and pepper if desired, and set aside.
Meanwhile, heat oil in fry pan, and saute celery, onion, garlic until soft. Then add haddock, corn, peas, sourcream, butter and lemon juice and continue cooking until fish is cooked through. Season as desired. Once the fish is cooked, with a fork begin to chop up into smaller bite-size pieces so the mixture resembles a filling.
Next, spoon haddock mixture into french onion soup bowls and top with a layer of sweet potato mash and sprinkle with cheddar cheese. Broil in the oven for 4-5 minutes or until browned.
Serve with crusty bread or not!