Rosti-topped fish pie

Rosti-topped fish pie

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(23 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

Fish pie without the fuss - a good recipe for frozen white fish such as coley

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
533
protein
34g
carbs
45g
fat
26g
saturates
15g
fibre
4g
sugar
10g
salt
1.23g

Ingredients

  • 300g waxy potatoes, halved
  • 250g skinless coley fillets (look out for frozen coley)
  • 300ml milk
  • 50g butter
  • 1 leek, finely sliced
  • 25g flour
  • 2 tbsp chopped parsley
  • 2 tsp Dijon mustard

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Method

  1. Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.
  2. Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
  3. Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.

Recipe from Good Food magazine, March 2010

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Comments

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lizleicester's picture
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Liked the rosti topping but found the coley and sauce uninspiring.

Rachel1195's picture

The nicest fish pie EVER! Fully recommend this! The sauce was deliciously thick, and with the addition of a few extra veggies, it tasted simply awesome! I used Pollack, prawns, salmon and smoked haddock = simply delicious!!!! (top tip - use loads of freshly ground black pepper in the sauce). I will never use mash on top again - the gratin is a much better choice! It converted a family of fish pie haters - need I say any more....?!?

smile1980's picture
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Chose to try this recipe because it's much quicker to make than my usual. Took me about 30mins so fine for a mid-week meal. It was rather nice, having taken on board comments from others, I added hard boiled egg (like Delia Smith in her luxury fish pie recipe) and prawns. The sauce thickened really easily, and the leeks and mustard were a welcome change. I was surprised how tasty coley was! Will be making this one again.

tjfredsmith's picture
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Absolutely delicious! This has so many good points: easy to cook, cheap ingredients (I used frozen coley), low calorie and filling - I aimed to cook about half the quantity given in the recipe, as I live alone, and still ended up finding half of what I'd cooked was plenty!

von1970's picture
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Just made this not cooked it yet but WOWSER it looks fab!!!!

davidwoo's picture
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Really nice dish, rosti style topping adds a great texture over mash and the mustard adds a lovely heat and flavour.

barnabybabe's picture
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The first fish pie I've ever made! I used onions instead of leaks and twice as much wholegrain mustard as specified. I also added 2 quartered boiled eggs as seen egg included in other recipes. It was rather lovely :)

carolinewaw's picture
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my husband really doesn't like fish and he LOVED this pie! Next time I will add a bit more mustard for an extra kick.

caroline_king's picture

Love this recipe! The grated potato topping is much better then mash - it gives such a lovely texture. I also use a fish pie mix and add some prawns. Yummy every time!

limefruitgum's picture
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Like hell this was prepared in 25 minutes! Took me a lot longer than that.

Was delish though :)

poisonivy73's picture
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Lovely recipe and quick. I used a fish pie mix of fresh salmon, pollack, and smoked haddock, and added a little tarragon to the potato topping, but otherwise stuck to the recipe. I much prefer the crunchy texture of the rosti to mash. I think this will be my go-to recipe from now on.

louba11's picture
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this pie was lovely. i added rainbow trout ,salmon and prawns to this recipe and grated cheese on top of the potato topping. was nice and easy to follow. will make again.

mandahemps's picture
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I cooked my fish for about 10mins in it's sauce in the oven first as my fish was still a bit frozen and i will double up on the potatoes next time, 300g wasn't enough for my topping, I need to read the recipe before starting next time as I prepared 50g of butter but only realised at the last minute only half was needed for the roux - non-the-less twas yummy and very easy for a keen but amateur cook like me.

dragonma5306's picture
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This took rather longer to prepare and assemble than stated. However, it was easily doubled and tasted delicious. I followed it pretty much to the recipe although I used a mixture of smoked haddock and cod (which was what I found in the freezer). I also topped the rosti with a drizzle of olive oil and a sprinkle of grated parmesan as I had run out of butter by then!
My only complaint (and hence only 4 stars) is that despite it being under a medium-hot grill for 10-15 mins, the pie just wasn't hot enough. The rosti was also very slightly undercooked. I will oven-cook it next time.

magickat's picture
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I used grain mustard instead and onion instead of leek. Doubled up the amounts to serve 4 people, included some tuna and peas and did a traditional mash topping! But everybody loved it, it turned out so well and was relatively simple, delicious comfort food!

tetttigger's picture
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Much better than mashed potatoes - and good as a cold lunch the next day!

lizzafezza's picture
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Really quick and great for mid week.

matrwall's picture
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I found this dish very simply to make and deliciously tasty.
The grated potato's is a provides a nice crunchy alternative to a mash potato topping.

3prunella6's picture
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Lovely creamy sauce. I added a red onion with the leeks and grated a little cheese on the potatoes instead of the remaining butter. Very delicious.

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