Sweet Potato Fish Pie with Herb Stew

This delightful pie features a sweet potato crust filled with a savory fish and vegetable stew, enriched with fresh herbs. The combination of sweet potato and fish creates a unique flavor profile that is both comforting and satisfying. This dish is not only delicious but also meets gluten-free and dairy-free dietary requirements.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup all-purpose gluten-free flour
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb white fish fillets (like cod or haddock), cooked and flaked
• 1 cup mixed vegetables (carrots, peas, and corn)
• 1 cup vegetable broth
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pot, boil the sweet potatoes until tender, then drain and mash them.
3. Mix the mashed sweet potatoes with gluten-free flour, olive oil, and salt until a dough forms. Press the dough into a pie dish to create a crust.
4. In a skillet, sauté onion and garlic until translucent. Add mixed vegetables and cook for another 5 minutes.
5. Stir in the flaked fish, vegetable broth, herbs, lemon juice, salt, and pepper. Simmer for 10 minutes to combine flavors.
6. Pour the fish and vegetable mixture into the sweet potato crust.
7. Bake in the preheated oven for 25-30 minutes or until the crust is slightly golden.
8. Let cool for a few minutes before serving.