Classic Fish Pie


  • 1x 425g box

    Sealord Natural Hoki Fillets, defrosted overnight & diced

  • 1


  • 3

    large white potatoes (suitable for mashing)

  • 120g

    prawns, cooked and peeled (optional)

  • 100g


  • 1

    onions, finely diced

  • 2 tsp

    dijon mustard

  • 2 cups


  • 1 cup

    fish stock

  • 1/2 cup


  • 2 cups

    frozen vegetables

  • 1/2 cup


  • 1/2 cup

    water ( to mix with cornflour )

  • handful of

    fresh parsley, chopped

  • salt & pepper to taste

Foodie Tip

​For more of a golden brown finish on top, place under a hot grill for 5 minutes.


  1. Pre-heat oven to 180°C.
  2. Peel and dice kumara 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. Then add Dijon mustard, 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 kumara mash and bake for approx. 25 minutes until the pie is bubbling and golden on top.