Wormy’s kitchen: Seafood pie

seafood pie
Seafood pie, green beans, cherry tomatoes (sorry for blur)

Ingredients (Serves 4)
250g mixed fish
375ml semi-skimmed milk
50g button mushrooms
50g frozen peas
20g plain flour
40g low fat spread
salt & freshly ground pepper
2 tbsp chopped parsley
450g potatoes, cut into small pieces, boiled
2 hard-boiled eggs

1. We used salmon fillet, hake fillet and king prawns, but you can use whatever you like or you can get a mixed fish pack from the frozen section of most supermarkets, although we’ve only ever seen smoked.

2. Place the fish in a saucepan and cover with 350ml of the milk. Add the mushrooms and the peas. Bring to the boil, cover, and then simmer for 8-10 minutes, until the fish is tender.

3. Remove the fish, peas and mushrooms and transfer to a serving dish. Flake the fish roughly, removing any bones.

4. Blend half of the remaining milk (apx 14ml) with the flour and stir into the milk in the saucepan with a third of the low fat spread (apx 14g). Bring to the boil. Cook for 2 minutes, stirring continuously.

5. Season and stir in the parsley.

6. Pour the mixture over the fish in the serving dish. Shell and chop the eggs and place over top of mixture.

7. Mash the potatoes with the remaining milk and half of the remaining low fat spread (apx 13g).

8. Pile the mashed potato on top of the mixture, flatten and make a ridged pattern with a fork, and dot with the remaining low fat spread.

9. If the pie has cooled, place it in an oven for apx 20 minutes, or until piping hot, on 170ºC fan. If the pie is still warm, place it under a hot grill until the potato is brown and the mixture is piping hot.

To serve
We served this pie with fine green beans and cherry tomatoes. It’s supposed to serve 4 and a quarter was enough for me. The poet, however, preferred half a pie.

4 thoughts on “Wormy’s kitchen: Seafood pie

    • Diane 1 February 2016 / 1:53 pm

      It’s very tasty. Ian didn’t think the mixture + the potato would fill the serving dish, but it came right up to the top. Enjoy! 🙂 xx


  1. Alison Runham 1 February 2016 / 2:49 pm

    We love fish pie in our house 🙂 I make the sauce separately in a saucepan and then pour it over the fish in the dish, and sometimes I make the sauce cheesy, cheesy/herby or use part of a fish stock cube. Love adding prawns, but haven’t done so lately as now that our Tesco has stopped doing the everyday value frozen prawns, I can’t bring myself to add any in – so pricey!
    We’re having fish pie on Wednesday: smoked haddock, pollock and a little salmon. I might follow your suggestion and add some eggs – a great source of vitamins and iron for my pescatarian son. Yum!


    • Diane 1 February 2016 / 2:52 pm

      We try to cook low fat/low sugar, so adapt recipes to suit (i.e. no cheese). We can still get value prawns from Tesco, and I picked some up at the weekend. But Ian wanted king prawns … lol


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