Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen. 
Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen. Warm, homely, and made with love, this seafood pie with a crispy, buttery potato top is comfort food made easy.
“This fish pie is such a comfort dish, and I love how versatile it is too. You can use whatever fish you prefer, or is on special. If you like, you can leave out the prawns and put in some smoked fish or even chunk tuna for a budget version. Or add scallops, mussels or other seafood if you are having friends over for a special dinner party,” says Julie Goodwin.
Ingredients
Method
Preheat oven to 200°C fan-forced.
Place the potatoes in a saucepan of salted cold water. Boil for about 10 minutes or until potatoes are tender.
While the potatoes are cooking, heat 50g of the butter in a large pan over a medium heat and sauté the onion for about 5 minutes or until soft. Add the flour and stir until well combined. Add 2 cups of the milk a little at a time, stirring continuously, ensuring that the flour cooks after each addition. Stir through the mustard, salt and pepper.
Fold the fish pieces, prawns and dill through the sauce – it will seem quite thick, but the fish releases some juices while baking. Spread the fish mixture carefully into a shallow 8-cup (2 litre) ovenproof dish.
Once the potatoes are tender enough to put a skewer easily through them, drain over a colander. Push the potatoes through a potato ricer and mix thoroughly with 50g of the butter and the remaining ¾ cup of milk. Season to taste with salt and pepper. The potato should be a good spreading consistency.
Spoon the potato evenly over the top of the fish mixture. Use a fork to make a swirling pattern, creating peaks and troughs in the potato. Cut the remaining butter into small pieces and scatter over the potato.
Place the fish pie onto a baking tray and bake for 30 minutes or until some of the peaks are darkly golden, the troughs are light golden, and in some places the sauce is bubbling up through the potato.
Serve fish pie with a wedge of lemon and salad leaves, if you like.
How to make this prawn and fish pie (video)
What fish should I use for the pie?
“I used ling fillets, but you could use any firm, thick fish fillet such as barramundi, blue eye, gemfish or cod,” says Julie Goodwin.
Seafood pie variations
“For a variation in flavour, substitute half of the white fish for a smoked fish, available at the supermarket or fishmonger,” says Julie Goodwin.
More pie dinners from Julie Goodwin
Pies are a classic family-friendly dinner option, and Julie Goodwin has created many wonderful recipes over the years. For a budget-friendly pie featuring potato and chicken thighs, try Julie Goodwin’s chicken & leek pie with potato bake topping. It’s also a great option for a freezer-friendly dinner. For a creative dish that the kids are sure to love, make Julie Goodwin’s nachos pie recipe!
