Ingredients
1kg Sweet Potato
1 Carrot peeled
2 Sticks of Celery
150gm good quality cheddar cheese
1 lemon
1/2 fresh Chilli
4 Sprigs fresh flat leaf Parsley
1 packet Chowder/Pie Mix
1 handful Spinach
2 ripe Tomatoes
Method:
Preheat oven to 200C and bring a large pan of salted water to the boil. Peel the sweet potatoes and cut into 2cm chunks.
Once the water is boiling, add the potatoes and cook for around 12 minutes, until soft.
Meanwhile get a deep baking tray or oven dish and stand a box grater in it. Grate the celery, carrot and cheddar on the coarse side of the grater. Use the fine side to grate the lemon zest. Finely grate or chop the chilli. Finely chop the parsley and stalks and add these to the tray/dish.
Add the fish mix to the tray/dish and squeeze the juice from the lemon over it then add a good pinch of salt and pepper. If you want to add any spinach or tomatoes, do it now. Mix everything together really well.
By now the potatoes should be cooked – drain the water then drizzle over a couple of tbsp. of olive oil and add a pinch of salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated veg. Place in the pre-heated oven for around 40mins, or until cooked through, crispy and golden on top.
Serve piping hot.
