Ingredients

• 1kg orange sweet potato, peeled, cut into 3cm pieces
• 4 cups Vitasoy Creamy Original soy milk
• 1 litre Massel salt reduced chicken style liquid stock
• 800g white fish (such as flathead or warehou), cut into chunks
• olive oil cooking spray
• 200g button mushrooms, cut into quarters
• 1 brown onion, chopped
• 1 leek, halved, washed, chopped
• 2 small zucchini, chopped
• 1 cup frozen peas
• 1 Massel chicken style stock cube, crumbled
• 2 tablespoons cornflour
• 1/2 teaspoon sweet paprika

Method

• Step 1 Place sweet potato in a heatproof, microwave-safe bowl. Cover and microwave on HIGH (100%) for 5 to 7 minutes or until tender. Mash until smooth. Add 50ml soy milk and mix well.
• Step 2 Meanwhile, preheat oven to 200°C. Pour stock into a frying pan. Bring to a simmer over medium-high heat. Add fish. Cook, uncovered, for 5 minutes or until just cooked. Remove fish from stock, reserving 1 cup stock. Set aside.
• Step 3 Lightly spray a non-stick saucepan with oil. Heat over medium heat. Add mushrooms, onion and leek. Cook, stirring, for 5 minutes or until soft. Add zucchini, peas, remaining soy milk, stock cube and reserved liquid stock. Bring to the boil.
• Step 4 Mix cornflour and 1/4 cup cold water in a jug to a smooth paste. Remove saucepan from heat. Add cornflour mixture, stirring constantly. Return to medium heat. Cook, stirring constantly, for 4 minutes or until sauce comes to the boil. Remove from heat.
• Step 5 Flake fish and gently stir through sauce. Divide mixture between four 2-cup capacity, ovenproof dishes or one 8-cup capacity pie dish. Cover with mashed sweet potato. Sprinkle with paprika. Bake for 20 to 25 minutes or until heated through. Serve.