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!
Pie is a great way to introduce more fish into your family’s diet.
Looking for more fish pie recipes? There’s a variety of fish pie recipes to suit all tastes including; family-sized and individual pot pies, with pastry top or mash, creamy and tomato-based.
Ingredients
Creamy prawn and fish pie
Mash
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.
We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead.
Instead of flathead fillets, you can use snapper, ling, whiting or blue-eye trevalla fillets, if you like.
Note
