Gentle Fish Pie with Sweet Potato Mash

Fish pie is the ultimate comfort food. Creamy, warming, deeply satisfying. This version uses sweet potato for the mash—it's gentler on the stomach than regular potato and adds a subtle sweetness. The filling is just fish, a simple white sauce, and some peas. It's proper nursery food for grown-ups with anxious nervous systems.

Ingredients (Serves 4):

• 2 large sweet potatoes, peeled and chopped
• A knob of butter
• Splash of milk
• Salt and pepper
• 400g mixed fish (cod, haddock, salmon), cut into chunks
• 100g frozen peas
• 1 tbsp butter
• 1 tbsp flour
• 300ml milk
• 1 bay leaf (optional)
• A handful of fresh parsley, chopped

Method:

1. Preheat oven to 200°C (180°C fan).
2. Boil the sweet potatoes in salted water until tender. Drain, then mash with a knob of butter, a splash of milk, and salt and pepper. Set aside.
3. Put the fish chunks and frozen peas in a medium baking dish.
4. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Add the bay leaf if using. Cook, stirring constantly, until the sauce thickens. Remove the bay leaf. Stir in the parsley and season with salt and pepper.
5. Pour the sauce over the fish and peas.
6. Spoon the sweet potato mash over the top. Rough it up with a fork.
7. Bake for 25–30 minutes, until bubbling and golden on top.
8. Serve immediately.

Why it's gut-friendly: Sweet potatoes are rich in soluble fibre and vitamin A. White fish is easy to digest and provides lean protein. The simple white sauce is gentle on the stomach. Peas add fibre.