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When it’s cold outside, this tasty dairy free Rosti Topped Fish Pie is just the ticket. It’s a wholesome hearty meal that the family will love.
When it’s cold outside, this tasty Rosti Topped Fish Pie is just the ticket. Full of chunky fish and fluffy potatoes, it’s a wholesome hearty meal that the family will love. You might not believe it, but it’s also dairy free. It uses soya milk – and Flora Dairy Free, of course – to give it a rich creamy texture. A seriously yummy winter warmer.
Prep time20 minutes
Cooking time45 minutes
Servings4 portions
DifficultyEasy
Ingredients
600 g potatoes, peeled
65 g Flora Dairy Free
40 g plain flour
150 ml unsweetened soya milk
300 ml vegetable stock pot, using 1 Knorr reduced salt vegetable stock cube
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 200° C, 180° C fan oven, Gas mark 6.
Par boil the potatoes until just tender, drain and allow to cool whilst preparing the filling.
Place 40g Flora Freedom, flour, soya milk and vegetable stock in a saucepan. Stir continuously over a moderate heat, bring to the boil and cook for 2-3 minutes until thickened, smooth and glossy.
Stir in the capers and lemon juice and season to taste with pepper
Place the mixed fish and seafood in an ovenproof dish and pour over the sauce.
Grate the par boiled potatoes and sprinkle over the top of the fish mixture. Melt the remaining Flora and lightly brush over the grated potatoes.
Bake in preheated oven for 45 minutes until the fish is thoroughly cooked through and the top is golden.
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