Fish and kale pie & swwt potato topping recipe | WW TASTE

Ingredients

• For the filling:
• 500 g hake fillets, or any sustainable white fish, skinned and filleted
• Sea salt and freshly ground black pepper, to taste
• 2–3 T flour
• 6 T olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 180 g kale, trimmed and shredded
• 2 free-range eggs, beaten
• Watercress salad, for serving
• For the sweet-potato topping, mash:
• 500 g sweet potato, peeled, diced and steamed
• 25 g butter
• ¼ t grated nutmeg
• ¼ t ground cinnamon