Classic Fish Pie


  • 400g

    Sealord Fresh Hoki Fillets

  • 120g

    prawns, cooked and peeled

  • 100g


  • 1

    onion, finely diced

  • 2 cups


  • 1 cup

    fish stock

  • 1/2 cup


  • 1 cup

    peas, frozen

  • 1 cup

    sweetcorn, frozen

  • 1/2 cornflour


  • 1/2 cup

    water (to mix with cornflour)

  • fresh parsley, chopped

  • salt & pepper to taste

  • 1

    sweet potato

  • 3

    large white potatoes (suitable for mashing)

Foodie Tip


  1. Pre-heat oven to 180°C.
  2. Peel and dice sweet potato and potato, and boil in slightly salted water for 20 minutes or until tender, drain and mash to smooth consistency, set aside.
  3. Lightly sauté onion in butter, add milk, cream and fish stock, then add vegetables and bring to a simmer.
  4. Mix cornflour with water and add to sauce, bring back to simmer and keep stirring to form a smooth sauce.
  5. Add in diced Hoki fillets and cooked prawns and cook for a further 3-4 minutes, stirring gently, add in chopped parsley.
  6. Place fish mixture in a baking dish, top with the sweet potato mash and bake for approx. 25 minutes until the pie is bubbling and golden on top.