Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Dairy Free Rosti Topped Fish Pie
  • main
  • easy
  • potatoes
  • fish

Dairy Free Rosti Topped Fish Pie

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.

  • Preparation time20 minutes
  • Cooking time45 minutes
  • Servings4 portions
  • DifficultyEasy


  • 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
  • 1 tablespoon capers in vinegar
  • 1-2 teaspoons lemon juice
  • black pepper
  • 400 g mixed fish chunks
  • 200 g cooked prawns

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 200° C, 180° C fan oven, Gas mark 6.
  2. Par boil the potatoes until just tender, drain and allow to cool whilst preparing the filling.
  3. 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.
  4. Stir in the capers and lemon juice and season to taste with pepper
  5. Place the mixed fish and seafood in an ovenproof dish and pour over the sauce.
  6. 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.
  7. Bake in preheated oven for 45 minutes until the fish is thoroughly cooked through and the top is golden.