• 800 g sweet potatoes, scrubbed and cut into wedges
  • 2 tbsp olive oil by Sainsbury's
  • 1 tsp herbes de Provence by Sainsbury's
  • 300 g leeks, washed, trimmed and sliced
  • 1 clove garlic, peeled and crushed
  • 25 g pack white sauce mix by Sainsbury's
  • 300 ml semi-skimmed milk
  • 300 g frozen British garden peas by Sainsbury's
  • 100 g young-leaf spinach, washed
  • 14 g fresh flat-leaf parsley by Sainsbury's, washed and finely chopped
  • 320 g fish pie mix by Sainsbury's
  • 40 g mature Cheddar cheese, grated


  1. 1

    Preheat the oven to 200°C, 180°C fan, gas 6 and the grill to medium-high. Toss the sweet potatoes with 1 tablepsoon of the olive oil and the herbes de Provence. Put on a baking tray and bake in the oven for 30 minutes.

  2. 2

    Meanwhile, heat the remaining oil in a pan and cook the leeks for 10 minutes, adding the garlic for the last minute.

  3. 3

    Make the sauce with the milk to pack instructions. Pour into the pan with the leeks, bring to the boil and cook for 2 minutes before adding in the peas, spinach, parsley and fish pie mix. Pour the mixture into a 1.5-litre ovenproof dish and sprinkle over the cheese.

  4. 4

    Put under the grill for 10-15 minutes until golden and bubbling and the fish is cooked through. Serve with the sweet potato wedges.

Nutritional Details

Each serving provides
  • Energy 2001kj 478kcal 24%
  • Fat 14.2g 20%
  • Saturates 4.6g 23%
  • Sugars 17.6g 20%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

13.4g carbohydrate 1.8g fibre 7.3g protein

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