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Harissa Fish Pie with Sweet Potato Mash Recipe

★★★★★

4.8 from 96 reviews
  • Author: Ethan
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x

Description

This Harissa Fish Pie is a flavorful and comforting dish featuring a spicy, creamy fish filling topped with a smooth, spiced sweet potato mash. The combination of smoked haddock, king prawns, and a harissa-infused sauce creates a delightful twist on traditional fish pie, perfect for a satisfying family meal.

Ingredients

Scale

Sweet Potato Topping

  • 700g sweet potatoes (3–4 small or 2 large)
  • 3 tbsp rapeseed oil (divided: 2 tbsp for mash, 1 tbsp for frying)
  • Pinch of cumin
  • Pinch of smoked paprika

Fish Filling

  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 350ml semi-skimmed milk
  • 350g fish pie mix (including smoked haddock)
  • 225g frozen king prawns, defrosted
  • 2½ tbsp harissa paste
  • 2 tbsp cornflour
  • 30ml double cream
  • 200g spinach, roughly chopped

To Serve

  • Steamed green beans

Instructions

  1. Prepare the Sweet Potatoes: Preheat the oven to 180°C (160°C fan)/gas mark 4. Prick the sweet potatoes with a fork and bake them for 50 minutes to 1 hour, or until soft. Alternatively, microwave on high for 5-7 minutes. Once cooked, peel off the skins and mash the flesh with 2 tablespoons of rapeseed oil, cumin, and smoked paprika. Keep warm.
  2. Cook the Onions and Peppers: Heat the remaining 1 tablespoon of rapeseed oil in a frying pan over medium heat. Add the finely chopped onion and red pepper, cooking gently for about 7 minutes until they soften.
  3. Cook the Fish and Prawns: Warm the semi-skimmed milk in a separate pan over low to medium heat. Add the fish pie mix and defrosted prawns to the milk and cook for 4 minutes, or until the prawns turn pink. Carefully remove the fish and prawns from the milk, reserving the milk for the sauce.
  4. Make the Harissa Sauce: Stir the harissa paste into the softened onions and peppers and cook for 2 minutes. Sprinkle in the cornflour and stir well. Gradually add the reserved milk bit by bit, stirring continuously to thicken the sauce. Pour in the double cream and stir to combine.
  5. Add Spinach and Fish: Add the chopped spinach to the sauce and cook for 2 minutes until wilted. Gently fold in the cooked fish and prawns, being careful to avoid breaking them up.
  6. Assemble the Pie: Transfer the fish mixture into an ovenproof dish approximately 25 x 18cm. Spoon the sweet potato mash evenly over the top from end to end, meeting in the middle. Smooth it out gently with a knife and create ridges on the surface with a fork for texture.
  7. Bake and Grill: Bake the assembled pie in the preheated oven for 20 minutes. After baking, place under the grill on the hottest setting for 10 minutes until the top is golden and slightly crispy.
  8. Serve: Serve hot with steamed green beans on the side for a delicious, balanced meal.

Notes

  • The sweet potato topping can be prepared in advance and kept warm before assembling the pie.
  • You can use other white fish in the fish pie mix if smoked haddock is unavailable.
  • Adjust the amount of harissa paste depending on your preferred spice level.
  • For a creamier topping, you can add a knob of butter or a splash of milk to the mashed sweet potatoes.
  • This pie freezes well once baked, making it a great make-ahead meal option.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Keywords: harissa fish pie, spicy fish pie, sweet potato topping, smoked haddock recipe, king prawns, comforting fish dish, easy fish pie

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Find it online: https://theethankitchen.com/harissa-fish-pie-with-sweet-potato-mash-recipe/