Baked mini fish pie pots with sweet potato top

Name: Baked mini fish pie pots with sweet potato top
Total time: 1 h 5 min
Cuisine: British
Ingredients: 400g skinless cod or haddock fillet; 150g cooked peeled prawns; 400ml milk; 30g butter; 30g plain flour; 1 tbsp chopped parsley; 100g frozen peas; 600g sweet potato, peeled and cubed; 30g vegetarian mature cheddar, grated

Flaky white fish and peas in a mild white sauce under a golden sweet potato mash, served in little pots.

Time1 hr 5
LevelMedium
Costabout £2.09 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

400 gskinless cod or haddock fillet
150 gcooked peeled prawns
400 mlmilk
30 gbutter
30 gplain flour
1 tbspchopped parsley
100 gfrozen peas
600 gsweet potatopeeled and cubed
30 gvegetarian mature cheddargrated

Method

1
Boil the sweet potato for 15 minutes until soft, then mash with half the butter.
15 min
2
Poach the fish in the milk for 5 minutes. Lift out with a slotted spoon and flake it, keeping the milk.
5 min
3
Melt the remaining butter, stir in the flour and cook for 1 minute. Add the warm milk slowly, whisking, until thick.
4
Stir in the fish, prawns, peas and parsley. Season gently.
5
Heat the oven to 200°C (180°C fan). Spoon the mix into 4 small ovenproof pots and top with mash and cheese.
6
Bake for 20 minutes until golden and bubbling.
20 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.