Mary Berry Fish Pie With Rosti Topping​ Recipe

This hearty Mary Berry Fish Pie with Rosti Topping is made with a rich, creamy sauce, delicate salmon and haddock, and tender leeks. The result is a savory, classic British dish with a perfectly golden and crispy grated potato topping. This recipe is a perfect and impressive main course for a family meal or special occasion, making enough to serve 6 people generously.

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Mary Berry Fish Pie with Rosti Topping Ingredients

For the Topping:

• 800g floury potatoes (like Maris Piper), peeled
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the Filling:

• 50g butter
• 2 leeks, sliced
• 50g all-purpose flour
• 600ml hot milk
• 350g fresh salmon fillet, skinned and cut into pieces
• 350g smoked haddock fillet, skinned and cut into pieces
• 2 tbsp fresh parsley, chopped
• Finely grated rind of ½ a lemon
• Salt and freshly ground black pepper

How To Make Mary Berry Fish Pie with Rosti Topping

1. Prepare the potatoes: Coarsely grate the peeled potatoes. Place the grated potatoes in a clean tea towel and squeeze out as much moisture as you can. This is a crucial step to ensure the potatoes crisp up. Transfer the grated potato to a bowl, drizzle with the olive oil, and season generously with salt and pepper. Set aside.
2. Make the sauce: Melt the 50g of butter in a large pan over medium heat. Add the sliced leeks and cook gently for about 10 minutes until they are soft. Stir in the flour and cook for a minute to make a smooth paste, or roux. Gradually pour in the hot milk, whisking continuously to prevent lumps. Continue to whisk until the sauce is smooth, thick, and bubbling.
3. Add the fish and seasonings: Turn the heat to low. Add the salmon and smoked haddock pieces, and stir gently for about 2 minutes to just start cooking the fish. Remove the pan from the heat. Stir in the chopped parsley, lemon zest, and season with black pepper.
4. Assemble the pie: Preheat your oven to 400°F (200°C). Pour the fish filling mixture into a 2-liter ovenproof dish. Spoon the prepared potato rosti topping evenly over the fish filling, spreading it to the edges. Do not press the potato down, as you want to keep it loose and fluffy to get a crispy finish.
5. Bake the pie: Place the dish on a baking sheet and bake in the preheated oven for 30-40 minutes, or until the rosti topping is golden-brown and the filling is bubbling at the edges. Let it rest for a few minutes before serving.

Recipe Tips

• Grate the potatoes finely: For a true rosti texture, use the coarse side of a box grater to get long, even shreds of potato.
• Squeeze out moisture: This is the most important step for a crispy topping. Excess moisture will steam the potatoes instead of browning them. Squeezing the water out of the grated potatoes with a tea towel makes a huge difference.
• Prevent a soggy bottom: To ensure your fish pie has a firm base and doesn’t get watery, it’s essential to let the sauce and fish mixture cool slightly before topping with the grated potatoes.
• Use the right potatoes: Floury potatoes like Maris Piper work best for grating as they have a lower water content, making it easier to get a crispy topping.

What To Serve Fish Pie

This elegant fish pie with its unique rosti topping is a complete and satisfying meal on its own. The crunchy topping and creamy filling are perfectly balanced. For a simple side, you could serve it with some steamed green vegetables like green beans or broccoli, or a light and fresh green salad dressed in a simple vinaigrette.

How To Store Fish Pie Leftovers

• Refrigerate: Allow the pie to cool completely before storing any leftovers. Place them in an airtight container and store in the refrigerator for up to 2 days. To reheat, you can use the microwave or warm it in the oven until heated through.
• Freeze: This pie can be frozen, but it’s best to do so before baking. Assemble the pie as instructed, then cover it tightly with plastic wrap and foil. It will last for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

Mary Berry Fish Pie with Rosti Topping Nutrition Facts

• Calories: 525 kcal Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 90mg
• Sodium: 850mg
• Total Carbohydrate: 40g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 30g

Frequently Asked Questions

• Can I use frozen fish in this recipe? Yes, you can use frozen fish, but you must thaw it completely and pat it very dry with paper towels before adding it to the sauce. This will prevent excess water from making the sauce watery.
• What is the difference between rosti and crushed potatoes? Rosti potatoes are grated into fine shreds and then cooked until they form a crispy, nest-like topping. Crushed potatoes are boiled whole, then simply broken apart with a fork, which creates a more rustic and chunky topping.
• Can I make this pie ahead of time? Yes, you can assemble the entire pie up to 24 hours in advance and store it in the refrigerator. Just remember to add a few extra minutes to the baking time since you’ll be cooking it from cold.

Try More Recipes:

• Mary Berry Fish Pie With Cheesy Mash​ Recipe
• Mary Berry Spinach Fish Pie ​ Recipe
• Mary Berry Fish Pie With Crushed Potatoes​ Recipe