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  • Creamy Fish Pie with Rosti Potato Topper
Creamy fish pie with rosti potato topper

Creamy Fish Pie with Rosti Potato Topper

Brought to you by: English Provender Company
    6 serving
3.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

Tartare sauce has loads of flavour and makes our white sauce extra creamy.
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  • 100g butter, melted
  • 50g plain flour
  • 150ml white wine
  • 300ml whole milk
  • 180g Tartare Sauce
  • 500g large baking potatoes , peeled
  • 2 lightly smoked salmon fillets , cut into chunks
  • 300g haddock , cut into chunks
  • 200g raw prawns
  • 40g medium Cheddar, grated


Step 1

Over the heat, mix 50g of the butter with the flour to make a paste, then gradually add the wine and milk, stirring all the time. Continue stirring over the heat until thickened (about 5 mins). Stir in the tartare sauce and season to taste. Set aside to cool a little.

Step 2

Heat the oven to Mark 5/190°C. Peel and boil the potatoes for 5 mins. When cool enough to handle, grate into a bowl. Stir in the rest of the butter, melted, and season. Arrange the chunks of fish and prawns in an ovenproof dish and mix with the sauce.

Step 3

Arrange the potato over the top of the fish, sprinkle with the cheese and cook for 30 mins until golden, and the sauce is bubbling.

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