Sweet Potato Fisherman's Pie

Name: Thermomix recipe: Sweet Potato Fisherman's Pie
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 Handful flat leaf parsley; 100 Grams mature cheddar cheese cubed; 650-700 Grams sweet potatoes, peeled and cubed; 2 Handfuls baby spinach; 40 Grams butter; pink salt flakes to taste; black pepper freshly cracked to taste; 50 Grams milk; 100 Grams brown onion; 20 Grams Extra Virgin Olive Oil (EVOO); 100 Grams carrot, diced; 100 Grams mascarpone; 100 Grams fresh lemon juice; 1 Tablespoon Ancient Roman Mustard or any mustard of choice; 1/2 Teaspoon fresh nutmeg; 100 Grams frozen shelled peas; 1 x 425 Gram tinned tuna, drained

Make on Fresco

Serves 6 Prep Time 10 minutes Cook Time 25 minutes Rated: Print

The kids will love this flavourful Fisherman's Pie with creamy mash and cheese topping. Serve with a salad and you have an easy midweek meal.

This recipe is a little fiddly, but the yield is outstanding especially if you choose to add more tuna, more peas, more spinach, you truly can feed the neighborhood with this single offering...(add salad, add bread rolls, lots of lemon wedges and you could potentially feed the entire suburb!) Be it family food or feed the army food, you will love this recipe and it should show up on frequent menu rotation!

It is perfect to freeze in individual portions, defrost before reheating. Dinner sorted...for at least a week or three.

Try some of our other Cook Once Eat Twice recipes:

Pulled Pork Soft Tacos with Grilled Pineapple Slaw

Chicken Meatballs with Lime Barberry Couscous

Loaded Potatoes

Pesto Bean Soup

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Need

1 Handful flat leaf parsley
100 Grams mature cheddar cheese cubed
650-700 Grams sweet potatoes, peeled and cubed
2 Handfuls baby spinach
40 Grams butter BUY
pink salt flakes to taste BUY
black pepper freshly cracked to taste
50 Grams milk
100 Grams brown onion
20 Grams Extra Virgin Olive Oil (EVOO) BUY
100 Grams carrot, diced
100 Grams mascarpone
100 Grams fresh lemon juice
1 Tablespoon Ancient Roman Mustard or any mustard of choice Recipe
1/2 Teaspoon fresh nutmeg
100 Grams frozen shelled peas
1 x 425 Gram tinned tuna, drained

Do

1: Place parsley into Thermomix bowl and chop 3 sec/speed 6. Remove from bowl and set aside.
2: Place cheese into Thermomix bowl and mill 3 sec/speed 7. Remove from bowl and set aside.
3: Place sweet potatoes into simmering basket, insert into Thermomix bowl and pour 1 Litre water over. Place spinach into steamer dish and set into position. Cook 20 min/Varoma/speed 4. Remove steamer, set aside.
4: Remove and drain sweet potatoes, return them to Thermomix bowl and add butter, seasoning and milk. Mash 10 sec/speed 6. Set aside.
5: Place onion and EVOO into clean, dry Thermomix bowl and chop 4 sec/speed 4. Add carrot and saute 4 min/Varoma/speed 1.
6: Add mascarpone, lemon juice, mustard, nutmeg, and combine 5 sec/Reverse/speed soft. Fold in tuna and peas with a spatula.
7: Preheat oven to 200ºC. Butter a 20cm deep pie dish. Pour tuna mixture into dish, top with wilted spinach, finish with mashed potato and sprinkle with parsley and cheese. Bake for 20 minutes until well browned. Serve hot.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!