Classic Fish Pie

This easy fish pie recipe makes a great family meal and is simple to prepare in advance and heat up when needed. It is also gluten free!

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-sodium-icon

Ingredients

  • 1x 425g box

    Sealord Natural Hoki Fillets, defrosted overnight & diced

  • 1

    kumara

  • 3

    large white potatoes (suitable for mashing)

  • 120g

    prawns, cooked and peeled (optional)

  • 100g

    butter

  • 1

    onions, finely diced

  • 2 tsp

    dijon mustard

  • 2 cups

    milk

  • 1 cup

    fish stock

  • 1/2 cup

    cream

  • 2 cups

    frozen vegetables

  • 1/2 cup

    cornflour

  • 1/2 cup

    water ( to mix with cornflour )

  • handful of

    fresh parsley, chopped

  • salt & pepper to taste

Directions

  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.

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Foodie Tip

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

Nutritional Information*

(per serve) | (per 100g)

1980kJ

Energy

22.0g

Protein

25.5g

Total Fat

16.0g

Saturated fat

1800mg

Sodium

49.6mg

EPA

127.5mg

DHA

36.5g

Total Carbohydrate

11.0g

Sugar

*Nutrition figures are averages only.

436kJ

Energy

5.6g

Total Fat

3.5g

Saturated fat

395mg

Sodium

10.9mg

EPA

28mg

DHA

8.0g

Total Carbohydrate

2.4g

Sugar

*Nutrition figures are averages only.