Upside Down Fish Pie

Delicious Homely. Using Albert Bartlett Rooster Potatoes


2 Albert Bartlett Rooster Potatoes

Slurp Olive Oil

Freshly ground black pepper

Sprinkle of LoSalt

2 small sweet potatoes

1 garlic clove, crushed

1 courgette, diced

1 leek, sliced

Cupful frozen peas

Handful of Spinach

½ pint low salt vegetable stock

2 fish fillets (salmon, cod or haddock – undyed)

1 tablespoon low fat cream cheese



Serves: 2


  1. Start by peeling the Albert Bartlett Rooster Potatoes and the sweet potatoes, cutting into chunks and boiling for 8-10mins until soft.
  2. Drain, add a slurp of olive oil, plenty of freshly ground black pepper and a sprinkle of LoSalt
  3. Mash until smooth (Add a splash of milk if too dry) Set aside.
  4. Next in a large non-stick frying pan, add a drizzle of olive oil and add the crushed clove of garlic, diced courgette and sliced leeks.
  5. Saute for 10-12 minutes until starting to soften and catch a colour.
  6. Next add the frozen peas and a handful of spinach and the hot low salt vegetable stock. (I make my own with vegetable water and herbs)
  7. Now pop the fish fillets on top, and add a lid. Simmer for 12-15 mins until the fish is cooked through.
  8. Once cooked, remove the fish and add a dollop of low fat cream cheese, stir well then replace the fish ready to serve.
  9. Make sure your mashed potato is piping hot, and serve the fish pie ingredients on top of the mash.