fish pie

original post: http://greedygirlcooks.blogspot.com/2014/10/yardie-pumpkin-fish-pie_1.html

Ingredients

Sweet potato pumpkin mash

2 cup Pumpkin

2 cup Sweet potato

4 tablespoon Butter

½ teaspoon salt

½ teaspoon Onion powder

Fish stew

2 tablespoon oil

2 tablespoon butter

¼ cup Celery

½ cup Onion

¼ cup Carrot

3 tablespoon flour

1 cup Coconut milk

1 cup Heavy cream

1 teaspoon sugar

½ teaspoon salt

1 tablespoon Ground allspice

½ cup Tomato

1 teaspoon Thyme

2 Scallion stalks

½ Scotch bonnet pepper

2 pound fish filet (chopped and seasoned with 1 teaspoon salt and ½ teaspoon black pepper)

1 cup sweet peas

1 cup corn

1 cup chopped spinach (or any green you choose)

Instructions

    • Preheat oven to 475 degrees

Mashed sweet potato and pumpkin

    • Steam the pumpkins and sweet potatoes until soft
    • In a food processor blend potatoes, pumpkin, butter salt and onion powder until smooth.

Creamy fish stew

    • Chop fish filet into cubes and season with salt and pepper
    • Grate garlic, Chop onions, tomatoes, celery, carrot scallions and hot pepper
    • Heat butter and oil in a pot to sauté the celery onions and carrots
    • When the onions begin to soften, add the flour and stir to cook the flour to create a roux
    • Add the coconut milk and heavy cream; stir until the roux is dissolved
    • Add sugar, salt, ground allspice, tomatoes, thyme, scallion and hot peppers.
    • Cook mixture until it begins to thicken
    • Add the fish, sweet peas, corn and spinach to the creamy mixture
    • Allow the fish to begin to cook and the sauce to thicken and reduce
    • Place the pumpkin sweet potato mash in a piping bag or a plastic bag with the tip cut off
    • Transfer fish mixture to a casserole dish then pipe the mash all over the top
    • Bake in the oven for 15 to 20 minutes until the top of the casserole has started to brown
    • When you remove it from the oven allow it to rest and come together for at least 10 to 15 minutes before serving (don’t worry it will still be piping hot)

Greedy tips:

    • For cooking the pumpkin; you don’t want a method of cooking which boils the pumpkin (because they will be too wet), you could bake them or you could steam cook them. I steamed both the pumpkin and the sweet potatoes in a pressure cooker for 15 minutes. If you don't like pressure cookers boil the sweet potatoes and bake the pumpkin.
    • You can cook the pumpkin with the skin on and then scoop out the filling since pumpkins are so hard to peel. The sweet potatoes can be done the same way however those are easier to peel so they can be peeled before cooking if you like.
    • Make sure to place a tray under the casserole as it is likely to bubble over when cooking in the oven