Rosti-topped fish pie

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

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

Nutrition per serving

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


  • 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


  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.

  2. 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.

  3. 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.

Suggested recipes from this collection...