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Single portion fish pie with sweet potato rösti served with peas and lime slice.


THE BEST fish pie with a spicy Mexican twist. Smokey heat, a deliciously creamy coconut sauce and a crispy sweet potato rösti topping = comfort food heaven. Made with 100% real food ingredients.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 People
Calories: 538kcal
Author: Cheryl Whyte


  • Weighing Scales, Measuring Spoons
  • Sharp Knife & Chopping Board
  • Coarse Grater
  • Clean Tea Towel
  • Turner Spatula
  • Medium Bowl
  • Baking Tray
  • Baking Paper
  • Sauté Pan (For easy cleanup, use the same pan for all stages of cooking)
  • Wooden Spoon
  • 4 Small Individual Pie Dishes (Optional. You can just serve on plates)


  • 1.5 tsp Chipotle Flakes
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Granules
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 300 g Sweet Potatoes Coarsely grated
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Wholemeal Flour
  • 1 Large Egg
  • 0.5 tsp Sea Salt
  • 0.5 tsp Black Pepper
  • 1 Red Pepper Finely diced
  • 1 Green Pepper Finely diced
  • 1/2 Green Chilli Seeds removed, finely diced
  • 1 tbsp Coconut Oil
  • 1 tbsp Wholemeal Flour
  • 400 ml Coconut Milk
  • 100 g Sweetcorn (Frozen or tinned is fine)
  • 1 tbsp Fresh Coriander Finely chopped
  • 1 Lime Juiced
  • 160 g Salmon Chopped into 2.5cm pieces
  • 160 g Haddock Chopped into 2.5cm pieces
  • 160 g Pollock Chopped into 2.5cm pieces


  • Prepare all your ingredients and get your equipment ready. Preheat oven to Gas Mark 6/ 400°F/ 200°C/ Fan 180°C
  • In a small bowl mix together the Chipotle Flakes, Smoked Paprika, Ground Cumin, Ground Coriander, Dried Oregano, Garlic Granules, Sea Salt and Black Pepper. Put to one side.
  • Grate the sweet potato(es). It needs to be dry so wring out excess liquid using a clean tea towel.
  • In a bowl, combine the sweet potato, egg, 1 tablespoon wholemeal flour, salt and pepper.
  • Add 1 tablespoon oil to a sauté pan and put on medium-high heat. Shape the potato mixture into four equal-sized patties and put in the pan, frying until crisp on each side (about 4-6 minutes each side).
  • Place patties on a lined baking tray and bake for 10 minutes until the potato has cooked through. This is your rösti pie topping.
  • Using the same sauté pan, fry the red pepper, green pepper and green chilli until slightly softened (about 6 minutes). You shouldn't need any additional oil as there will still be some left in the pan from frying the rösti. Once softened, remove the peppers from the pan and into a bowl. Place to one side while making the sauce.
  • Add coconut oil to the pan. Once melted, add 1 tablespoon wholemeal flour and the Mexican Spice Mix and stir continuously for 1 minute. Now, add the coconut milk and stir well to combine. Bring to the boil to thicken, stirring frequently (about 2-4 minutes).
  • Once thickened, turn the heat down to a gentle simmer and add sweetcorn, fresh coriander, juice of the lime and the cooked peppers. Give everything a good stir.
  • Now, gently stir the fish into the sauce until it's well coated. Let the sauce and fish simmer away for 15 minutes or until all the fish is thoroughly cooked through.
  • When the fish is cooked, spoon the pie sauce into four individual pie dishes. You can serve directly on plates if you'd rather. Place a sweet potato rosti on each portion and tuck in!


Yes! Either defrost before use. Or, if cooking from frozen, poach in the coconut sauce for an extra 5-8 minutes to ensure it is thoroughly cooked through and piping hot. 
Yes, you can omit the green chilli and 1/2 teaspoon of the Chipotle Chilli flakes to make the dish milder.
LEFTOVERS: Chipotle Fish Pie is best on eaten on the day it's cooked. However, it will last in the refrigerator for 2 - 3 days and will maintain quality in the freezer for up to 4 months. KEEP THE SWEET POTATO ROSTI SEPARATE FROM THE SAUCE or else it will be soggy when you reheat. 
FOOD SAFETY: Once the Chipotle Fish Pie has cooled completely, divide leftovers into individual portions and transfer to airtight heavy-duty freezer bags or glass containers. Refrigerate or freeze within 2 hours of being left at room temperature to avoid bacteria growth.
HOW TO REHEAT: If frozen, defrost. Put the Chipotle Fish Pie Sauce into an ovenproof dish and the Potato Rösti on a baking tray. Bake the sauce in the oven on Gas Mark 3/ 325°F/ 180°C/ Fan 150°C for 20-25 minutes (or until piping hot). The Rosti will only take 10 minutes, so pop in halfway through cooking the sauce.


Calories: 538kcal | Carbohydrates: 34g | Protein: 30g | Fat: 34g | Saturated Fat: 24g | Cholesterol: 116mg | Sodium: 1106mg | Fiber: 6g | Sugar: 7g
Course | Main Course
Cuisine | Mexican
Keyword | Chipotle, Comfort Food, Fish Pie
DID YOU MAKE THIS RECIPE? Tag @therealfoodgeek and hashtag it #therealfoodgeek so I can see all your delicious eats!