Ingredients
1 kilo of a mix of potato and sweet potato, peeled and cubed
1 carrot, grated
1 celery stick, grated
½ leek, grated
½ fennel bulb, grated
3 sprigs parsley, finely chopped
1 lemon, zested and juiced
200g Norton St Grocer tasty cheese, grated
500g Norton Seafoods skin-off salmon and haddock fillets, cut into
3cm cubed pieces
2 tablespoons olive oil
STEP 1 Preheat oven to 200°C. Steam cubed potato and sweet potato until soft, then mash and
stir through the olive oil and salt and pepper.
STEP 2 Meanwhile, grate carrot, celery, leek, fennel and cheese and lightly mix through the lemon zest, lemon juice, parsley and fish cubes.
STEP 3 Lightly grease a baking pan with a little olive oil, then add the pie mix and top with the potato and sweet potato mash. Bake in oven for 30 minutes or until cheese bubbles around the sides and the top is slightly browned.
Try with: Watercress and baby pea salad with an apple cider vinegar dressing.
