Potato rosti fish pie

11 INGREDIENTS • 4 STEPS • 1HR

Potato rosti fish pie

Recipe

5.0

2 ratings
Your freezer is your friend with this deliciously straightforward recipe. Frozen bechamel sauce coats tender fish pieces while the crispy potato rosti topping comes straight from the pack too. Minimal effort, maximum results.
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Your freezer is your friend with this deliciously straightforward recipe. Frozen bechamel sauce coats tender fish pieces while the crispy potato rosti topping comes straight from the pack too. Minimal effort, maximum results.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
4
1 pack
(200 g)
M&S frozen bechamel sauce
200 ml
milk
1 pack
(400 g)
M&S frozen fish pie mix
1 pack
(200 g)
M&S frozen raw Honduran prawn
150 g
frozen petit pois
1 pack
(125 g)
M&S mini cheese roulade with garlic and herbs
1
M&S Remarksable Value lemon, zested, juiced
375 g
M&S frozen potato rostis
200 g
M&S extra fine green beans
1 tbsp
M&S extra virgin olive oil
To serve
as needed
parsley

Nutrition per serving

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Calories
705kcal
Fat
27.0 g
Saturates
10.1 g
Sugars
5.8 g
Salt
1894.7 mg
Love This Recipe?
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Potato rosti fish pie
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Melt the bechamel sauce (1 pack) in a saucepan over a medium heat with the milk (200 ml) and stir for approx 5 minutes.
step 2
Stir in the fish mix (1 pack) and prawns (1 pack). Bring to a boil then simmer gently for 5 minutes. Stir in the peas (150 g) and cheese (1 pack) over a low heat for 1-2 minutes until the cheese has melted. Stir in half the lemon (1/2) juice and half the zest.
step 3
Meanwhile, preheat the oven to 180°C/160°C fan/gas mark 4. Transfer the fish mix to a large round baking dish (approx 20cm diameter) then top with the rostis (375 g). Bake for 40-45 minutes until the rostis are golden and the sauce is bubbling.
step 4
Just before the pie is ready, boil the green beans (200 g) for 4 minutes until tender then drain and toss with the oil (1 tbsp) and the remaining lemon (1/2) zest and juice. Sprinkle the pie with parsley (as needed) then serve with the green beans on the side.
step 4 Just before the pie is ready, boil the green beans (200 g) for 4 minutes until tender then drain and toss with the oil (1 tbsp) and the remaining lemon (1/2) zest and juice. Sprinkle the pie with parsley (as needed) then serve with the green beans on the side.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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