Prawn and Haddock Fish Pie

Prawn and Haddock Fish Pie

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An easy, delicious seafood pie topped with a coriander-flavoured mashed potatoes.

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time70 minutes


  • 2 tbsp Stork margarine
  • ½ Onion, quartered
  • 1 tbsp Chopped fresh chives
  • 1 sachet KNORR Classic White Sauce
  • 100 g Cooked, peeled prawns
  • 700 g Potatoes, peeled and quartered
  • 1 tbsp lemon juice
  • 300 ml Milk
  • 1 Robertsons Bay Leaf
  • 2 Sprigs of fresh flat-leaf parsley
  • Robertsons Salt and Freshly Ground Black Pepper
  • 1 Cup Fresh coriander, finely chopped
  • 350 g Skinless firm haddock fish fillets, cut into cubes
  • 1 ½ tbsp fresh flat leaf parsley


  • Preheat oven to 180°C.
  • Lightly grease a 1,5 Litre ovenproof dish.
  • Put potatoes and a pinch of salt in a saucepan, cover with boiling water and cook for 15-20 minutes, or until tender.
  • Place Stork margarine and coriander into a food processor and process until fine.
  • In a medium pot, mix together 300 ml milk and sachet of KNORR Classic White Sauce.
  • Bay leaf, onion and parsley sprigs, whisk until the sauce thickens.
  • Remove from heat and discard the bay leaf, onion and parsley.
  • Stir in the fish, prawns, chopped parsley, chives, lemon juice and seasonings, spoon into the ovenproof dish.
  • When the potatoes are tender, drain well and mash with the coriander-margarine mixture and low-fat milk until smooth.
  • Season with salt and pepper.
  • Spoon the mashed potato evenly over the creamy fish mixture.
  • Bake for 25 minutes or until browned.