Rosti-topped fish pie

2 servings 30-60 minutes 600 kcal or less coley easy recipes family recipes fish pie frozen fish recipes mains midweek recipes potato potatoes rosti-topped sustainable white fish

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Source

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

Method

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.

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.

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.