Wednesday 3 December 2014

Seafood and Potato Pie

Serves 6

This is my idea for a great seafood pie, loaded with fish, salmon and prawns with a creamy sauce. Just add a simple green salad or some steamed vegetables on the side for a complete meal. 

What's in it?

Mashed potato
800g potatoes (preferably Royal Blue variety)
250g skim milk
1/4 tsp each freshly ground salt and black pepper
20g butter

60g cheddar cheese, cubed
4 sprigs of parsley
1 onion, peeled and halved
1 carrot, peeled and chopped into 3-4 pieces
1 stick celery, roughly chopped
250g skinless salmon
300g firm fresh white fish
250g de-shelled prawn meat
2 bay leaves
10 black peppercorns
1L skim milk
40g butter
40g plain flour
1/4 tsp each freshly ground salt and black pepper

How do I make it?

1. Place cheese in mixing bowl and grate for 10sec / speed 7. Set aside.

2. Place parsley in mixing bowl and chop for 3sec / speed 7. Set aside separately from cheese.

3. Place onion, carrot and celery in mixing bowl and chop for 3sec / speed 7. Set aside in a large non-stick fry pan together with salmon, fish, milk, bay leaves and peppercorns.

4. Next, make the mashed potato. Insert butterfly and place potatoes and milk in mixing bowl and cook for 25min / 95°C / speed 1. Once finished, add the butter and mash for 30sec / speed 3. Place mash in thermoserver to keep warm until pie is ready to assemble. Wash and dry bowl.

4. While potato is cooking, bring seafood and vegetables to a simmer in a non-stick pan. Turn down to a low heat and simmer for around 15 minutes or until fish starts flaking. Place prawns in pan for last few minutes of cooking. Using a slotted spoon, remove seafood and vegetables from pan (discarding bay leaves) and place in a large casserole dish. Break fish and salmon up slightly using two forks. Strain milk into a jug.

5. Next, make the creamy sauce. Place butter in clean mixing bowl and melt for 3min / 100°C / speed 1. Add flour and cook a further 3min / 100°C / speed 1. Finally, add 500g of the strained milk, salt and pepper and cook for 6min / 90°C / speed 4. Once finished, add cheese and mix for 20sec / speed 4. Stir through reserved chopped parsley with spatula.

6. To assemble the pie, pour sauce over seafood and vegetables and spoon over mashed potato, smoothing the surface with a fork. 

7. Place casserole dish in oven and bake for approximately 30 minutes, or until potato has lightly browned and filling is bubbling.

10 ProPoints per serve.


  1. Do you think you could steam the fish and prawns in the Veroma, and then add to sauce? If so approximately how long for? I'm really looking forward to trying this. Thanks Sue

    1. Hi Sue. You could steam the seafood (together with the vegetables) in the varoma instead of poaching them in the milk, before you make the sauce. I think that around 20 minutes at varoma temperature (over around 750mL of water) would be sufficient, adding the prawns for the last 5 minutes. However, using the varoma, the bay leaf and peppercorns would be omitted and the milk used in the sauce will not have been infused with the seafood and vegetable flavours. If you try using the varoma instead, please do report back on the result :)