Fennel and ginger fish pie

As the evenings start getting colder, it’s nice to sit down to a warm, comforting dinner.

Getting ready for a race in the morning also means lots of sweet potato!

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I sautéed finely diced fennel, garlic and ginger in coconut oil, and melted in some homemade pesto and a bit of wholegrain mustard.

I mixed this in with chunks of salmon, smoked haddock and cod, and topped with mashed sweet potato. I put lots of black pepper and chili on top to give it a bit of a kick!

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I cooked this in the oven for around 40 minutes at 200 C – this meant that the edges were nice and chewy/crunchy, just the way I like them!

This went well with asparagus and wilted spinach.

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