4th March 2026

We have a gorgeous fish pie recipe which has soft creamy mash over it. The only thing with fish pie is it is difficult to get texture in as everything is just a little bit soft.  I was looking at a recipe the other day that used a rosti topping in place of mash on a cottage pie and I thought eureka! That is it. Top the fish pie with a rosti style potato (grated potato). Anyway I followed the recipe for the topping and as I was doing it I thought surely these potatoes should be par-cooked? I know when I make rosti I par cook them. Anyway - obviously I decided to ignore my inner voice ad ploughed on. The topping was an actual disaster. The potatoes were still raw as the fish in sauce under was bubbling and clearly cooked. I was so irritated with the recipe and annoyed at myself.  So, back to the drawing board with that recipe variation.  I now know you parboil the potatoes then grate. I could kick myself. Never ignore your inner voice!