Fish pie with rosti topping

Give this traditional dish a healthy spin and add some extra goodness while you’re at it, by replacing the mash with a crunchy root veg topping and using a lighter sauce for the filling.

Ingredients

Serves: 4

Ready in: 50 mins

• 1 tsp olive oil
• 20g butter
• 1 leek, finely sliced
• 25g plain flour
• 500ml skimmed milk
• ½ tsp Dijon mustard
• 250g salmon fillet, skinned and cubed
• 250g cod fillet, skinned and cubed
• 150g raw prawns (optional)
• 100g peas
• Zest and juice of 1 lemon

For the rosti topping:

• 1 large carrot, peeled and grated
• 1 large sweet potato, peeled and grated
• 1 large parsnip, peeled and grated
• 1 tsp olive oil

Method

1. Preheat the oven to 160°C/fan 140°C/gas 3.
2. In a large frying pan, heat the olive oil and butter and cook the leek on low with a little seasoning until completely soft.
3.  Sprinkle the flour over and mix well until it forms a paste. Remove from the heat and gradually whisk in the skimmed milk until the flour is blended smoothly.
4. Return to the heat, add the mustard and bring to a simmer, stirring constantly. Once the mixture has thickened, remove from the heat and stir in the salmon, cod, prawns (if using), peas and lemon zest and juice with a little more seasoning.
5. Transfer the mixture to a large baking dish and set aside.
6. For the rosti topping, combine the grated carrot, sweet potato and parsnip in a large bowl and drizzle the olive oil over. Season generously and toss well to combine.
7. Carefully put the rosti mix on top of the fish mixture and spread out to make sure the surface is covered. Place the dish on a baking tray and transfer to the oven. Bake for 25 mins or until the fish is cooked through and the topping is lightly crisp. Serve immediately.