Rosti-topped fish pie

A close up of a plate of food Fish Pie Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:25 mins
  • Easy
  • Serves 2

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

Nutrient Unit
kcal 533
fat 26g
saturates 15g
carbs 45g
sugars 10g
fibre 4g
protein 34g
salt 1.23g

Ingredients

  • 300g waxy potato , 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

  • STEP 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.

  • STEP 2
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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.

  • STEP 3
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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.

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