5 December 2011

Mackerel Sweet Potato Pie

Love fish, love pie...dig out the heart baking tin and express yourself at lunch or dinner.

Yes this is supposed to be a heart shaped pie! 

♬ Saturday I was listening to Diagram of The Heart.

I was about to blog about this lunch and share the recipe but had 4 hours to locate a catering shop to buy chef whites for the next day; so was stressed!!! Glad I ate this before I ran out the house it gave me a great boost of energy.

Pie with pastry is good but pie with potato is better!

My favourite pies:

Chicken and mushroom
Spinach and ricotta
Lamb and mint
Chicken and leek
Fish pie with potato topping

I'm finding pies difficult to capture on camera, they look like little huts full of delicious chunky ingredients swimming in thick sauce: makes me want to dip a fat chip in.

What are your winter favourite pies? And what should be the next pie I bake?

If you want to make this (without the heart baking tin is fine!) here is the recipe:

Recipe for one small, sweet cute pie:


1 sweet potato
1 cooked and smoked mackerel fillet
1 tablespoon of cream cheese
1 garlic clove
1 tsp fish sauce
Salt and pepper
50g curly kale
Fresh coriander

You will need:

Small pie dish


Preheat oven to 150°c

: Peel and chop the potato - boil until very soft.
: Blend the mackerel fillet with cream cheese, fish sauce, garlic and a few sprigs of coriander. If you are not a fan of this herb try basil or mint.
: Season the blend and taste to check.
: Take the soft sweet potato out and add the curly kale in the same boiling water, let this boil for no longer than 10 minutes. Once this is done add the asparagus for 2 minutes. Drain everything.
: Meanwhile mash the sweet potato with a bit of butter.
: Scoop half of the mixture and press down in the pie dish, then add the mackerel pate and press this down too.
: Tear the curly kale using your hands add this as the next layer.
: Finish with the other half of the sweet potato and asparagus on top.
: Drizzle with olive oil and leave in the oven for 30 minutes.

Once the top is a bit brown take out and let it rest for 5 minutes, then serve with salad or tartare sauce and wedges.


Tempted to do the same again today!!

Favourite Song:

ê 'If I Were You' By Diagram of The Heart