Recipe

Creamy prawn and fish pie

A guaranteed crowd-pleaser!

  • 35 mins preparation
  • 55 mins cooking
  • Serves 8
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Warm up your insides with this tasty and comforting creamy prawn and fish pie! With a wonderfully creamy texture and delicious flavours, there's no doubt this is a crowd-pleasing dish!
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Ingredients

Creamy prawn and fish pie
  • 1 litre (4 cups) milk
  • 1 medium leek (350g), sliced thinly
  • 1 trimmed celery stick (100g), sliced thinly
  • 400 gram firm white fish fillets, skin removed, cut into 3cm pieces
  • 400 gram salmon fillets, skin removed, cut into 3cm pieces
  • 80 gram butter
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1 cup (120g) grated cheddar
  • 400 gram uncooked peeled medium king prawns
  • 400 gram smoked fish (such as trout, haddock or cod), skin removed, flaked
  • 2 tablespoon finely chopped fresh dill
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 30 gram butter, chopped finely, extra
  • 2 sprigs fresh dill, extra
Mash
  • 1/2 kilogram desiree potatoes
  • 1/3 cup (80ml) milk, warmed
  • 90 gram butter, chopped

Method

Creamy prawn and fish pie
  • 1
    Place milk, leek and celery in a large saucepan over medium heat; bring to a simmer. Add fish; simmer, uncovered, over low heat, for 10 minutes or until fish is cooked through. Strain milk mixture over a large bowl, reserve. Transfer fish and vegetables to a medium bowl.
  • 2
    Meanwhile, make mash. Boil, steam or microwave potatoes until tender; drain. Mash potato with warmed milk and butter in a large bowl until smooth; season to taste.
  • 3
    Preheat oven to 180°C.
  • 4
    Heat butter in a saucepan over medium-high heat, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add reserved milk; whisk until mixture boils and thickens. Add cheddar; stir until smooth. Add cooked fish, prawns, smoked fish, dill, rind and juice; stir to combine. Season. Remove from heat.
  • 5
    Transfer fish mixture to a 3-litre (12-cup) ovenproof dish; top evenly with mash. Using a fork, swirl mash in a decorative pattern; dot with extra butter.
  • 6
    Bake pie for 45 minutes or until heated through and mash is golden. Serve topped with extra dill.

Notes

We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead.

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