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Fish pie with cheesy rosti topping


Serves: 6
timePrep time: 35 mins
timeTotal time:
Fish pie with cheesy rosti topping
Recipe photograph by Dora Kazmierak

Fish pie with cheesy rosti topping

This comforting fish pie has a lovely flavour from the dill and Dijon mustard. It makes a great get-ahead dinner party main, as you can make the filling the day before. For a dramatic look, tuck in head-on prawns around the edge of the dish before adding the potato topping

Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
813Kcal
Fat
45gr
Saturates
22gr
Carbs
47gr
Sugars
8gr
Fibre
3gr
Protein
53gr
Salt
2.3gr

Clodagh McKenna

Clodagh McKenna

Born in Cork, Clodagh McKenna trained at Ballymaloe Cookery School and now champions local, seasonal food on TV, YouTube and in print. Her new book, Clodagh’s Suppers: Suppers To Celebrate The Seasons (Kyle Books, £20) is out now
See more of Clodagh McKenna’s recipes
Clodagh McKenna

Clodagh McKenna

Born in Cork, Clodagh McKenna trained at Ballymaloe Cookery School and now champions local, seasonal food on TV, YouTube and in print. Her new book, Clodagh’s Suppers: Suppers To Celebrate The Seasons (Kyle Books, £20) is out now
See more of Clodagh McKenna’s recipes

Ingredients

  • 900g floury potatoes, such as Maris Piper
  • 100g extra-mature cheddar
  • about 500g smoked haddock fillet
  • about 500g salmon fillet
  • 800ml whole milk
  • 1 shallot, peeled and halved
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 200g raw peeled prawns
  • 150g soft butter
  • 100g plain flour
  • 4 tsp Dijon mustard
  • 1 x 20g pack dill, fronds chopped

Step by step

Get ahead
Prepare the fish pie base the day before, then make the rosti topping on the day of eating.
  1. Heat the oven to 200°C, fan 180°C, gas 6.
  2. Peel the potatoes and grate coarsely. Add to a bowl of cold water to stop them from turning brown. Grate the cheese using the same coarse side of the grater and set aside separately.
  3. Put the smoked haddock and salmon in a pan with the milk, shallot, bay leaves and peppercorns. Bring up to a simmer, add the prawns and cook gently for 5 minutes or until the fish starts to flake. Lift the fish and prawns out of the milk, break the fish into large flakes and discard any skin, then transfer to a biking dish about 3 litres in capacity. Strain the milk into a measuring jug and discard the flavourings.
  4. Melt 100g of the butter in a saucepan over a medium heat. Stir in the flour and cook, continuing to stir, until a paste (roux) has formed. Gradually add the poaching milk, whisking constantly, and cook until you have a smooth, thickened sauce. Add a little more milk if needed. Season and stir in the mustard and half the dill, then pour over the fish.
  5. Drain the grated potatoes and pat with a clean tea towel until completely dry. Mix the grated potato and remaining dill with the grated cheese and season, then scatter over the base.
  6. Melt the remaining butter and brush over the pie. Bake for 30-40 minutes until crispy, golden and bubbling.

    Recipe adapted from Clodagh’s Suppers: Suppers To Celebrate The Seasons by Clodagh McKenna (Kyle Books, £20)
    Tip
    For a dramatic look, tuck in head-on prawns around the edge of the dish before adding the potato topping.

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