Rosti-topped fish pie

Latest comments and suggestions

• Beth769

  16 March 2010

  Beth769 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carol

  23 March 2010

  carol rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JillyH

  30 March 2010

  JillyH rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mathew

  12 April 2010

  Mathew rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynsey

  15 April 2010

  Lynsey rated and commented on this recipe

  

  Really quick and great for mid week.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jelly and ice cream <3

  06 June 2010

  jelly and ice cream <3 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tetttigger

  28 June 2010

  tetttigger rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• magickat

  21 November 2010

  magickat rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dragonma5306

  01 January 2011

  dragonma5306 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maz

  10 January 2011

  Maz rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• willwarriner

  11 January 2011

  willwarriner rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lou

  21 February 2011

  lou rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PoisonIvy73

  29 March 2011

  PoisonIvy73 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Limey

  19 April 2011

  Limey rated and commented on this recipe

  

  Like hell this was prepared in 25 minutes! Took me a lot longer than that. Was delish though :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline_King

  29 May 2011

  Caroline_King commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karolina

  20 August 2011

  Karolina rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• barnabybabe

  13 January 2012

  barnabybabe rated and commented on this recipe

  

  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 :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• David Woo

  28 February 2012

  David Woo rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Von1970

  15 October 2012

  Von1970 rated and commented on this recipe

  

  Just made this not cooked it yet but WOWSER it looks fab!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TJFredSmith

  11 December 2012

  TJFredSmith rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/313606/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 25 mins

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

Per serving

533 kcalories, protein 34g, carbohydrate 45g, fat 26 g, saturated fat 15g, fibre 4g, sugar 10g, salt 1.23 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.