Rosti fish pie

A wholesome fish pie for 4 made with smoked haddock fillets and asparagus in a creamy hollandaise sauce
Serves: 4
Prep time: 25 mins
Cooking time: 35 mins
Total time: 55 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 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






    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.


    1. Set the oven to 190°C/Gas Mark 5 .


    1. Put the haddock, hollandaise, asparagus, dill and capers into the pie dish.


    1. 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.


    1. Use a spatula to lift each potato mound on top of the fish. Dot the butter over the potatoes and season well.


    1. Bake for 25 mins until the potatoes are golden, and the fish and asparagus are tender.



Nutritional information per portion




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.