The combination of a creamy fish pie with a crunchy potato rosti topping makes this pie really yummy, the fact that the rosti is made with a combination of normal and sweet potatoes means its quite light too

Start by peeling and chopping in to quarters 300g of potatoes and 300g of sweet potatoes. parboil these for about 6-7 minutes in salted boiling water then drain and allow to cool down.

Meanwhile place 3 fillets of salmon in a saucepan with 500ml of milk and poach for 5 minutes until the salmon is starting to flake. Remove from the milk but reserve the milk.

Next, chop 1 large leek into 1/2cm discs and fry in a saucepan along with a knob of butter and 2 crushed cloves of garlic and cook 5 minutes until the leeks have softened. Next add 1 tablespoon of flour to the leeks and mix well so that the leeks are coated. Now pour in the reserved milk and stir continuously until the sauce starts to thicken, this should take 3-4 minutes. Next add approx. 100g of peas, lower the heat and allow to simmer while you grate the potatoes.

Once you have grated the potatoes in to a bowl, add a knob of melted butter and seasoning and mix well.

Flake the Salmon and stir in to the sauce, poor the sauce in to a wide shallow pie dish and top with the potatoes. Bake in a preheated oven for 30 minutes – you may like to grill for the final 5 minutes in order to get an extra crispy topping.

Serve with some greens