Better Than Your Original Fish Pie – Rosti Topped

Better Than Your Original Fish Pie – Rosti Topped

Serves 6
60 Minutes

Our rosti topped fish pie is a modern twist on a classic dish.

Here we swap the mashed potatoes for a rosti-style potato topping creating delicious and crispy potatoes that compliment the creamy and herby filling. We all love fish pie but this fish pie is bound to make you fall in love all over again. A true family favorite, you will not be disappointed. And cooking has been made easier with the use of our trio of fish. Incredible quality diced fish, ready to throw straight into the pan.  

Cooking Instructions


  • 2 packs trio of fish
  • Optional : 250g peeled, deveined, raw king prawns
  • 150ml dry white wine
  • 275ml stock – vegetable, fish, chicken or extra wine
  • 50g salted butter
  • 50g plain flour
  • 30ml crème fraiche or double cream
  • 1 fresh/dried bay leaf
  • 1 handful of fresh flat leaf parsley – finely chopped
  • 3-4 sprigs fresh tarragon – finely chopped
  • Salt and black pepper to taste

For the Rosti Topping

  • 900g large potatoes – baking are best for this
  • 50g slated butter – melted
  • 2tbsp Capers
  • Salt and black pepper to taste

Cooking Instructions

  • 1. Pre heat the oven to 180°C fan and 200°C Gas.
  • 2. Peel potatoes and halve so they are all the same size.
  • 3. Place the potatoes in a pan of cold water, bring to the boil and salt. Lower the heat to a simmer and parboil for approximately 10 minutes. Strain the water and cover the pan with a clean towel to absorb any steam.
  • 4. In a medium sized pan, add the wine, stock, bay leaf and fish and bring to a gentle simmer. Simmer for 5 minutes and then remove the fish from the liquid to set aside and cool.
  • 5. Strain the stock in to a jug using a sieve.
  • 6. In the same pan, melt the butter over a medium heat being careful not to burn. Stir in the flour and whisk until it forms a smooth paste. Slowly add the stock back into the pan stirring continuously to make a thick and smooth sauce.
  • 7. Cook over a low heat for 5 minutes stirring continuously to prevent it from catching on the bottom.
  • 8. Remove the sauce from the heat and whisk in the creme fraiche/cream and chopped herbs. Mix well and season to taste.
  • 9. Fold the cooked fish into the sauce gently, being careful not to break the pieces. And set aside.
  • 10. Grate the now cool potatoes into a bowl and stir through melted butter and capers adding a pinch of salt and freshly ground black pepper.
  • 11. Put the saucy fish into a casserole dish forming an even layer and carefully spread the potato mixture over the top so as to not disturb the fix mix below.
  • 12. Bake in the pre-heated oven until the topping is golden brown and the fish mix is bubbling, approximately 30-35 minutes

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