White Fish + Sweet Potato Shepherd's Pie

This is the kind of warm and hearty recipe that's perfect for a cold winter's night. As a pescetarian, I'm always looking for ways to put my spin on traditional meat dishes, and this twist on shepherd's pie feels like comfort food minus the guilty calories (just 425 per serving). With 35 grams of protein per serving and a rich source of the powerful antioxidant beta carotene (which the body converts to vitamin A), this one-pot dish provides a nutritious boost for eye health and glowing skin.

Ingredients (makes 3 servings)

1 pound of white fish (preferred mix is a 2:1 ratio of haddock and cod), cut into chunks

2 sweet potatoes, peeled and cut into cubes

5 ounces shiitake mushrooms

1/4 cup gluten-free flour (preferred brand is Bob's Red Mill All-Purpose Baking Flour)

1 1/4 cups milk (I use whole milk for richness, but other types substitute well)

1 1/4 cups vegetable broth

4 tablespoons parmesan cheese, fresh grated and divided 2 and 2

1 small shallot, peeled and quartered

3 tablespoons lemon juice, fresh squeezed

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon dijon mustard (preferred brand is Maille)

salt and pepper


Instructions

Pre-heat oven to 425F.


To cook the sweet potatoes

Place cubed potatoes in a large pan filled with water and boil for approximately 10 minutes until tender. Drain, then rough mash with a manual potato masher, and add salt and pepper.


To cook the mushrooms

Add olive oil to a sauté pan. Heat over medium heat, and add mushrooms. Salt and pepper to taste. Sauté over medium heat until browned and tender, approximately 5 minutes.


To make the white sauce

Melt butter in a medium pan over medium heat. Add flour and stir for approximately 2 minutes, forming a pasty consistency. Slowly add the milk, stirring constantly until a smooth sauce forms. Continue stirring to thicken sauce for approximately 5-10 minutes. Next, add the lemon juice, vegetable broth, and mustard. Season to taste with salt and pepper. Stir in 2 tablespoons of the Parmesan, and bring to a simmer for 1 minute. Remove from heat.


To assemble for baking

Butter the inside of a baking dish (our 11" stoneware Le Creuset, see above, was the perfect size) and spread fish out evenly across the bottom. Place quartered shallot around sides of dish. Next, layer in the cooked mushrooms. Pour white sauce evenly over the fish, mushrooms, and shallot quarters. Top with mashed sweet potatoes and sprinkle with remaining 2 tablespoons of Parmesan cheese.


Place dish on a foil-lined baking sheet, and bake for 40 minutes until golden and bubbling.


Serve with a green salad.

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