A guaranteed crowd-pleaser
Serves 8
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This creamy and savoury pie harbours a treasure trove of seafood flavours. Once you surpass its humble, unassuming appearance, be greeted with layers of up to three kinds of fish, mash, cheese, king prawns, and more.


  • 1 litre (4 cups) milk
  • 1 medium leek (350 g), sliced thinly
  • 1 trimmed celery stick (100 g), sliced thinly
  • 400 g firm white fish fillets, skin removed, cut into 3cm pieces
  • 400 g salmon fillets, skin removed, cut into 3cm pieces
  • 80 g butter
  • ½ cup (75 g) plain (all-purpose) flour
  • 1 cup (120 g) grated cheddar
  • 400 g uncooked peeled medium king prawns
  • 400 g smoked fish (such as trout, haddock or cod), skin removed, flaked
  • 2 tbsps finely chopped fresh dill
  • 2 tsps finely grated lemon rind
  • 1 tbsp lemon juice
  • 30 g butter, chopped finely, extra
  • 2 sprigs fresh dill, extra


  • ½ kg desiree potatoes
  • ⅓ cup (80 ml) milk, warmed
  • 90 g butter, chopped

Place milk, leek and celery in a large saucepan over medium heat; bring to a simmer. Add fish; simmer, uncovered, over low heat, for 10 mins or until fish is cooked through. Strain milk mixture over a large bowl, reserve. Transfer fish and vegetables to a medium bowl.


Meanwhile, make mash. Boil, steam or microwave potatoes until tender; drain. Mash potato with warmed milk and butter in a large bowl until smooth; season to taste.


Preheat oven to 180 C.


Heat butter in a saucepan over medium-high heat, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add reserved milk; whisk until mixture boils and thickens. Add cheddar; stir until smooth. Add cooked fish, prawns, smoked fish, dill, rind and juice; stir to combine. Season. Remove from heat.


Transfer fish mixture to a 3 litre (12 cups) ovenproof dish; top evenly with mash. Using a fork, swirl mash in a decorative pattern; dot with extra butter.


Bake pie for 45 mins or until heated through and mash is golden. Serve topped with extra dill.

TIP We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead. Instead of flathead fillets, you can use snapper, ling, whiting or blue-eye trevalla fillets, if you like.

Photo: bauersyndication.com.au

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