Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Mains > Fish Pie with Potato Rosti topping

Fish Pie with 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.

COOKS:  IN 1 hour



1 leek, washed and thinly sliced
700-800g raw fish/shellfish mix e.g cod, smoked haddock, salmon, prawns
450mls milk
40g butter
40g plain Flour
2 tablespoons freshly chopped parsley
Black pepper

500 - 700g potatoes, peeled and chopped
250g sweet potato, grated
50g butter, melted
Grated nutmeg


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 sautĂ©ed cherry tomatoes.