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Entrees >  Leftovers >  Seafood >  Sweet Potato Fish Pie >

 

Sweet Potato Fish Pie

• Water (for boiling potatoes & egg)

• 1/2 LB sweet potatoes, mashed

• 1/2 LB  potatoes, mashed

• 1 TBS butter (for potatoes)

• 1 tsp. salt

• 1 large egg, cooked, peeled & cut into quarters

• 1/2 small onion, peeled & chopped

• 1 TBS butter

• Slightly less than 1/2 C Crème Fraîche

• 5-1/4 oz. leftover skinless sole or tilapia filets, cut into large pieces

• 1 TBS fresh dill, chopped (sub with dried)

• 1/2 tsp. mustard powder

• Black pepper to taste

• Nonstick cooking spray

Bring a pot of water to a boil; add sweet potatoes and potatoes and cook for about ten to fifteen minutes. Drain. Allow to cool slightly before peeling and mashing potatoes with butter and salt in a large bowl, Set aside. In a small pot, bring more water to a boil and add the egg, cooking for about eight minutes. Rinse the egg under cold water; then peel off shell and cut egg into quarters. Heat one tablespoon butter in a small frying pan; add the chopped onion and sauté until tender. Stir in the Crème Fraîche. When sauce comes to a boil, add the fish pieces; simmer for about five minutes or until fish is cooked through. Add the quartered egg, dill, mustard powder and black pepper; stir gently. Pour mixture into a casserole dish lightly coated with non-stick cooking spray. Top mixture with mashed sweet potatoes and potatoes, using a bread knife or large spoon to smooth the top. Place under broiler on high for about four to five minutes, or until top is golden in color and bubbling. Serve at once. Note: Unused portions can be frozen for up to three months.

Related Link:

• Luscious Leftovers Cookbook

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