Rosti fish pie

(11 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Quick and easy fish pie
Quick and easy fish pie
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A wholesome rosti fish pie recipe for 4. This is tasty and substantial to serve on its own. It has moist smoked haddock fillets and asparagus. This recipe serves 4 people and takes 55 mins to make. This delicious, potato topped pie is made with a rich, creamy sauce and is packed with fresh fish as well as tasty vegetables too including asparagus. A portion of this delicious pie works out at 672 calories per serving and 46g fat. It's a luxurious treat for the weekend. A great choice instead of your usual roast dinner!


  • 4 large baking potatoes, unpeeled
  • 500g (1lb) skinless smoked haddock fillets, cut into chunks
  • 200ml jar hollandaise sauce
  • 100g (3½oz) asparagus, trimmed and cut into bite-sized pieces
  • 1 tbs freshly chopped dill
  • 1 tbs capers
  • 30g (1oz) butter, cut into small pieces
  • Salt and ground black pepper
  • 1.25 litre (2 pint) pie dish

Grate the potato directly on top of the filling, if you prefer.


  1. Put the potatoes into a pan of boiling water, bring the water back to the boil, and then simmer for 10 mins. Drain them well.
  2. Set the oven to 190°C/Gas Mark 5 .
  3. Put the haddock, hollandaise, asparagus, dill and capers into the pie dish.
  4. Wearing rubber gloves (as the potatoes may still be hot), peel away the potatoes’ skins. Coarsely grate each of them in individual mounds on a chopping board.
  5. Use a spatula to lift each potato mound on top of the fish. Dot the butter over the potatoes and season well.
  6. Bake for 25 mins until the potatoes are golden, and the fish and asparagus are tender.

Fancy making a traditional fish pie? Try our classic fish pie recipe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 672(kcal)
  • Fat 46.0g
  • Saturates 27.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(11 ratings)

Your comments

comments powered by Disqus

FREE Newsletter