recipe image
Ready Time
60
Prep Time
25
Cook Time
35
Skill Level
intermediate

Conway’s own seafood pie

Ingredients

  • 500–700g mixed fish (snapper, blue grenadier, barramundi, or your Conway mix)
  • Optional: prawns, salmon or bug medallion pieces (next level ?)
  • 1 onion (finely chopped)
  • 250g of frozen peas
  • 2 cloves garlic
  • 40g butter
  • 2 tbsp flour
  • 2 cups milk
  • ½ cup cream
  • Handful parsley
  • Lemon zest (optional but magic)
  • Salt & pepper
  • Mash topping
  • 4–5 potatoes (peeled)
  • Butter together with splash of milk
  • Salt

Instructions

  1. Boil potatoes and once cooked through, mash with butter, milk, salt. Set aside.
  2. Build the base
  3. Melt butter, cook onion and garlic until soft
  4. Stir in flour (about 1 min) and then slowly add milk and cream
  5. Simmer until thick and silky
  6. Add seafood
  7. Fold in fish pieces (and prawns/bugs if using)
  8. Season with parsley and lemon zest
  9. Cook gently for 3–4 mins (don’t overcook)
  10. Assemble
  11. Pour into baking dish
  12. Top with mash, rough it up with a fork (for crispy peaks)
  13. Bake
  14. 180°C for 25–30 mins until golden and bubbling