Fish Pie with Potato Rosti topping
Fish Pie with two potato rosti topping
This is a popular, classic dish which has been updated with a twist on the traditional mashed potato topping. Many supermarkets sell frozen or fresh “fish pie mix” which can be great value, but use whichever combination of fish/ shellfish you prefer. Some people also like to add chopped hard-boiled egg to the pie filling, just before adding the topping.
1 leek, washed and thinly sliced
700-800g raw fish/shellfish mix e.g cod, smoked haddock, salmon, prawns
40g plain Flour
2 tablespoons freshly chopped parsley
500 - 700g potatoes, peeled and chopped
250g sweet potato, grated
50g butter, melted
- Boil the potatoes for approx. 5-7 minutes, until just tender. Drain and refresh in cold water.
- Place the raw fish in a pan and cover with the milk. Poach on the simmer plate for approx. 5 minutes, then remove and flake into an ovenproof dish, adding prawns and hard-boiled egg if using. (Reserve the milk for making the sauce).
- Melt the butter and fry the leeks for a few minutes. Then add the flour and cook gently for a further minute.
- Gradually add the milk, stirring well to ensure a lump-free sauce. Bring to the boil and simmer for a minute. Stir the parsley into the sauce, along with some black pepper, and then pour it over the fish mixture.
- Drain the potatoes and grate coarsely, and mix with the grated sweet potato. Stir in the melted butter and a grating of fresh nutmeg. Mix well and then spread over the top of the pie mixture. Press down gently.
- Stand the dish on a baking tray and bake at 200C for approx. 45 minutes, until piping hot and golden. If the top is not crispy enough, you can put the grill on for a couple of minutes, towards the end of the cooking time.
.Serve with green beans and sautéed cherry tomatoes.