Crumble-style potato, goat’s cheese fish pie | The Cheese Lover

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1 1/4 cm | 1/2″ slices
• 4 medium floury potatoes, e. g. Maris Piper or King Edward, peeled and cubed
• 225 g | 8 oz | 1 1/2 cups plain flour
• 120 g | 4 oz | 1/2 cup butter, cold and cubed
• 50 g | 1 3/4 oz | 1/2 cup Cheddar, grated
• 2 tbsp rosemary, chopped
• 2 tbsp olive oil
• 600 g | 21 oz | 4 cups skinless cod fillet, pin-boned and cubed
• 150 g | 5 oz Chavroux goat’s cheese log, crumbled
• salt
• freshly ground black pepper