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.
Advertisement - Continue Reading Below
For the filling
- 50 g butter
- 2 leeks, finely sliced
- 2 tsp. Dijon mustard
- 50 g plain flour
- 600 ml milk
- 750 g skinless fish fillets, cut into 2cm chunks, we used salmon, smoked haddock and cod
- 200 g frozen peas
For the rosti topping
- 750 g floury potatoes, unpeeled
- 2 Tbsp. cornflour
- 75 g butter
- 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.
Per serving:
- Calories: 496
- Protein: 31g
- Total fat: 23g
- Saturates: 12g
- Carbs: 39g
- Total sugars: 4g
- Fibre: 6g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
