Instead of mash potato, this fish pie is topped with crispy rosti-style potatoes! You honestly can't beat this version and even better, this pie can be frozen, so you'll always have a deliciously indulgent meal to hand.
Choose whichever fish you prefer, cod, hake, salmon, scallops, prawns - whatever you fancy - but don't skip the crispy potato topping. It is to die for.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
496
Ingredients
For the filling
50g
butter
2
leeks, finely sliced
2tsp.
Dijon mustard
50g
plain flour
600ml
milk
750g
skinless fish fillets, cut into 2cm chunks, we used salmon, smoked haddock and cod
200g
frozen peas
For the rosti topping
750g
floury potatoes, unpeeled
2Tbsp.
cornflour
75g
butter
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. For the filling, melt butter in a large pan over medium hob heat and cook leeks for 10min, until softened. Stir in the mustard and flour and cook for 1min. Remove from heat and gradually stir in the milk. Return to heat and cook, stirring, until thickened. Set aside.
Step 2Make the rösti topping. Coarsely grate the potatoes, then pile grated potato on to a clean tea towel. Gather up the corners and squeeze out as much moisture as you can over the sink. Empty squeezed potato into a medium bowl and mix in the cornflour and plenty of seasoning. Melt butter in a large non-stick frying pan over medium heat. Add potatoes, stir to coat in the butter and fry for 5-10min, stirring regularly, until softened.
Step 3Stir fish, peas and plenty of seasoning into the leek sauce, then decant into a shallow 2-litre ovenproof serving dish. Top with the rösti mixture in an even layer.
Step 4Cook in oven for 25-30min, until bubbling and golden. Serve.
Freeze ahead: Prepare to end of step 3, leaving the white sauce and rösti topping to cool completely before assembling. Wrap dish well and freeze for up to 1 month. To serve, defrost overnight in fridge before completing recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
