Yorkshire Fish Pie with Rosti Potato Topping
Serves | 4 |
Prep time | 10 minutes |
Cook time | 35 minutes |
Total time | 45 minutes |
Allergy | Fish, Milk |
Meal type | Lunch, Main Dish |
Misc | Child Friendly, Serve Hot |
Occasion | Casual Party |
Region | British |
By author | Karen S Burns-Booth |
My take in a classic recipe from Scarborough in North Yorkshire. The original recipe calls for a puff pastry lid with no leeks, but a chopped hard boiled egg to be added instead. The original recipe also only suggests Ling or Woof as the fish to be used in this recipe.
Ingredients
- 500g fresh Ling, boned and skinned (or Woof, Whiting, Hake, Coley, Haddock or Cod)
- 1 tablespoon vegetable oil
- 2 small leeks
- 1 onion
- 150g streaky bacon
- salt and pepper, to season
- milk
- 500g potatoes (peeled, coarsely grated and allowed to drain in a colander for 30 minutes.)
- a little butter
Note
My take in a classic recipe from Scarborough in North Yorkshire. The original recipe calls for a puff pastry lid with no leeks, but a chopped hard boiled egg to be added instead. The original recipe also only suggests Ling or Woof as the fish to be used in this recipe.
Directions
Step 1 | Butter an enamel pie dish and pre-heat the oven to 180C/350F/Gas Mark 4. |
Step 2 | Cut the ling (or other fish that you are using) into pieces, not too small, and place in the buttered pie dish. |
Step 3 | Heat the vegetable oil in a frying pan and add the bacon pieces, fry until fat is crispy, remove, drain and set aside. Then add the finely chopped leeks and diced onions to the pan and fry over a medium heat until they are just slightly soft, but still retain their "bite". In the case of the leeks, the tops should still be bright green. |
Step 4 | Scatter the fried bacon over the fish pieces in the pie dish, seasoning with a little salt and pepper as you go; then add the leeks and onion, gently scattering amongst the fish layers. |
Step 5 | Pour over just enough milk to just cover the fish. Place the grated potatoes (that have been in a colander) into a tea towel and squeeze all the excess moisture from them, then scatter over the fish, bacon and vegetables. Dot with butter and bake in pre-heated oven for 30 to 45 minutes, depending on thickness of the fish. The pie is ready when the fish is soft and the potatoes are crispy and golden brown. |
Step 6 | Serve immediately with seasonal vegetables or salad. |