Root vegetable and coconut fish pie
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Emma Guscott
Root vegetable and coconut fish pie
For a pie that’s tailored to you, switch up the fish to your favourite variety. Sweet potato mash also works for the topping, or use leftover regular potato mash if you want to keep it simple
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
384Kcal
Fat
17gr
Saturates
5gr
Carbs
31gr
Sugars
11gr
Fibre
7gr
Protein
24gr
Salt
1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp vegetable oil, plus 1 tsp to brush
- 1 onion, finely chopped
- 2 tsp ginger and garlic paste
- 200ml light coconut milk
- 100ml vegetable stock (made using ½ stock cube)
- 240g skinless salmon fillets, cut into chunks
- 1 x 180g pack raw peeled king prawns
- juice and zest of ½ a lime
- a large handful of chopped coriander
- 2 x 400g packs potato, carrot and swede mash
- green veg, to serve
Step by step
- Heat 1 tablespoon of oil in a large sauté pan over a medium heat. Add the onion with a pinch of salt and cook for 4-6 minutes until the onion is starting to soften. Add the ginger and garlic paste and cook for another minute, then add the coconut milk and stock. Simmer over a medium-low heat for 5 minutes until reduced. Preheat the grill.
- Add the salmon chunks to the pan and cook for 1 minute before adding the prawns. Simmer for a further 2 minutes until all the fish is just cooked through. Stir in the lime juice, zest and coriander, seasoning to taste. Tip into a 20cm x 30cm baking dish (or individual baking dishes if you prefer). Top with the potato, carrot and swede mash then brush with 1 teaspoon of oil. Cook under the grill for 8-10 minutes until the topping is deeply golden in places.
- Meanwhile steam or boil the green veg until tender, then serve with the fish pie.
