Parboil the sweet potatoes and potatoes in a large saucepan of salted, boiling water until tender to the point of a knife, about 15 minutes.
In the meantime, prepare the crumble by combining the flour, butter, Cheddar, and rosemary in a food processor.
Pulse together until the mixture resembles breadcrumbs. Alternatively, you can rub the ingredients together with your fingertips in a mixing bowl.
Grease an oval baking dish with olive oil. Arrange the sweet potato, potato, and cod in the dish, in layers, seasoning between the layers with salt and pepper. Spoon the savoury crumble on top.
Bake until golden-brown on top, about 30-40 minutes. Remove from the oven and top with crumbled Chavroux goat’s cheese, serving warm.
For those who crave the taste of a warm, hearty meal; decorated with a creamy Chavroux topping, this delicious fish pie crumbles in the mouth with every bite.
Method
INGREDIENTS
2 medium sweet potatoes, peeled and cut into 1 1/4 cm | 1/2″ slices
4 medium floury potatoes, e. g. Maris Piper or King Edward, peeled and cubed
225 g | 8 oz | 1 1/2 cups plain flour
120 g | 4 oz | 1/2 cup butter, cold and cubed
50 g | 1 3/4 oz | 1/2 cup Cheddar, grated
2 tbsp rosemary, chopped
2 tbsp olive oil
600 g | 21 oz | 4 cups skinless cod fillet, pin-boned and cubed
150 g | 5 oz Chavroux goat’s cheese log, crumbled
salt
freshly ground black pepper
View Method
Recipe Method
Parboil the sweet potatoes and potatoes in a large saucepan of salted, boiling water until tender to the point of a knife, about 15 minutes.
In the meantime, prepare the crumble by combining the flour, butter, Cheddar, and rosemary in a food processor.
Pulse together until the mixture resembles breadcrumbs. Alternatively, you can rub the ingredients together with your fingertips in a mixing bowl.
Grease an oval baking dish with olive oil. Arrange the sweet potato, potato, and cod in the dish, in layers, seasoning between the layers with salt and pepper. Spoon the savoury crumble on top.
Bake until golden-brown on top, about 30-40 minutes. Remove from the oven and top with crumbled Chavroux goat’s cheese, serving warm.
