Fish pie with three-veg topping

This fish pie is a great way to inject extra fresh vegetables into your diet. Six types of fresh vegies are included in this recipe.

Recipe «Fish pie with three-veg topping» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 550g sweet potato, peeled, chopped, 1 large carrot, peeled, chopped, 450g cauliflower, cut into florets, 5 garlic cloves, 120ml extra virgin olive oil , 1 bunch English spinach, ends trimmed, 40g plain flour, 500ml skim milk , 2 leeks, thinly sliced, 1kg firm white fish fillets , skin & bones removed, cut into 2-3cm pieces, 80g frozen peas, 1/2 bunch fresh continental parsley, finely chopped, 1/2 lemon, rind finely grated, juiced.

Ingredients:

• 550g sweet potato, peeled, chopped 
• 1 large carrot, peeled, chopped 
• 450g cauliflower, cut into florets 
• 5 garlic cloves 
• 120ml extra virgin olive oil 
• 1 bunch English spinach, ends trimmed 
• 40g plain flour 
• 500ml skim milk 
• 2 leeks, thinly sliced 
• 1kg firm white fish fillets , skin & bones removed, cut into 2-3cm pieces 
• 80g frozen peas 
• 1/2 bunch fresh continental parsley, finely chopped 
• 1/2 lemon, rind finely grated, juiced 

Instructions

1. Place the sweet potato and carrot in a large steamer over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the cauliflower and 3 of the garlic cloves. Cook, covered, for a further 10 minutes or until tender. Transfer to a food processor. Add 2 tbs of the olive oil and season with pepper and a pinch of salt. Process until smooth, adding 1-2 tbs of water if required. Set aside.
2. Microwave the English spinach, covered, on high for 3-4 minutes or until wilted. Set aside to cool. Squeeze excess liquid from spinach. Coarsely chop.
3. Meanwhile, for the bechamel sauce, heat 2 tbs of the oil in a small saucepan over medium heat. Add 2 tbs of the flour. Cook, stirring, for 1-2 minutes. Gradually add the milk, whisking until smooth. Bring to boil, stirring constantly. Reduce heat to low. Simmer, whisking constantly, for 5 minutes or until mixture thickens. Set aside.
4. Chop the remaining garlic cloves. Heat 1 tbs of the oil in a large saucepan over low heat. Add garlic and leek. Cook, stirring occasionally, for 5-10 minutes or until soft (but not brown). Add remaining flour. Cook, stirring, for 1 minute. Add the fish, peas and bechamel sauce. Simmer, stirring occasionally, for 6 minutes or until fish is just cooked through. Stir through the spinach, parsley, and lemon rind and juice. Season with pepper and a pinch of salt. Transfer to a 2L (8 cup) baking dish.
5. Spread sweet potato mixture over top of pie. Drizzle with remaining oil. Preheat grill to high. Cook for 5-10 minutes or until golden brown.