800g sweet potatoes, peeled and cubed
Knob butter or low fat spread
For the filling:
25g butter or low fat spread
25g plain flour
400ml skimmed milk
100g low fat red Leicester cheese, grated with extra for the topping
200g haddock fillet, cubed
100g scallops, halved
100g raw prawns, deveined
Rocket salad to serve
Preheat the oven to 180ºC. Bring a large pan of salted water to the boil, add the sweet potatoes and cook for 10 minutes until tender. Drain thoroughly then mash with a little butter and season. Set aside.
Melt the butter in a medium saucepan and stir in the flour. Gradually whisk in the milk and cook for 3\-4 minutes until thickened.
Remove from the heat then stir in the cheese until melted. Stir in the fish then divide the mixture between four individual pie dishes or two larger pie dishes.
Top with the mashed sweet potato and the extra cheese then bake in the oven for 20 minutes.
Leave to cool for a few minutes then serve with a rocket salad.