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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.



30 ml Stork margarine
½ onion, quartered
15 ml fresh chives, chopped
1 sachet Knorr Classic White Sauce
100 g prawns, cooked and peeled
700 g potatoes, peeled and quartered
15 ml lemon juice
300 ml milk
1 Robertsons bay leaf
2 sprigs fresh flat leaf parsley leaf
1 pinch Robertsons Atlantic sea salt
Robertsons freshly ground Black pepper
1 cup fresh coriander, finely chopped
350 skinless firm haddock fish fillet, cut into cubes
25 ml fresh (flat leaf Parsley)

Preparation method

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.
Add the bay leaf, onion and parsley sprigs and, 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.


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