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Coles

Add this easy fish pie recipe to your weeknight dinner rotation. Featuring crispy pastry and fragrant herbs, it will go down an absolute treat.

  • Serves6
  • Cook time30 minutes
  • Prep time20 minutes, (+ cooling time)
Creamy fish pie

Ingredients

  • 2 (about 120g each) skinless salmon fillets
  • 2 (about 100g each) white fish fillets, such as basa or flathead
  • 200g green prawns, peeled, deveined
  • 2 leeks, pale section only, thickly sliced
  • 1 carrot, peeled, finely chopped
  • 2½ cups (625ml) milk
  • 1 dried bay leaf
  • 50g butter
  • 2 tbs plain flour
  • ½ cup (125ml) light thickened cream
  • 1 cup (120g) frozen peas
  • 2 tbs finely chopped chives
  • 1 tbs finely chopped dill
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1½ sheets Coles Ready Rolled Puff Pastry

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the salmon, white fish, prawns, leek, carrot, milk and bay leaf in a large deep frying pan over medium-low heat. Bring to a simmer and cook for 2 mins or until fish is almost tender. Remove from heat. Remove bay leaf and discard. Use a slotted spoon to transfer the fish, prawns and vegetables to a heatproof bowl. Set aside to cool slightly.
  2. Step 2

    Meanwhile, strain the milk from the pan through a fine sieve into a jug. Melt the butter in a large saucepan over medium heat. Add the flour. Cook, stirring, for 2 mins or until mixture bubbles. Add the strained milk and cook, stirring constantly, for 5 mins or until sauce boils and thickens. Remove from heat. Set aside for 15 mins to cool.
  3. Step 3

    Coarsely flake the salmon and white fish. Add to the cooled sauce mixture with the remaining prawn mixture, cream, peas, chives and dill. Season. Spoon into an 8-cup (2L) baking dish. Place on a baking tray.
  4. Step 4

    Lightly brush the rim of the baking dish with a little egg. Place the whole pastry sheet over the filling to enclose, pressing around the rim of the dish to seal. Use a sharp knife to trim excess pastry. Lightly brush pastry with egg.
  5. Step 5

    Use a small sharp knife to cut 1 fish shape from the remaining pastry. Use a small round cutter to cut discs from the pastry to make scales and an eye. Arrange on the fish shape. Use the cutter to cut discs from pastry for bubbles. Arrange the fish and bubbles over the pie. Lightly brush the pastry with egg.
  6. Step 6

    Bake for 20 mins or until pastry is golden brown and puffed. Set aside for 5 mins to cool slightly before serving.

Creamy fish pie

Creamy fish pie
  • Serves6
  • Cook time30 minutes
  • Prep time20 minutes, (+ cooling time)
Ingredients
  • 2 (about 120g each) skinless salmon fillets
  • 2 (about 100g each) white fish fillets, such as basa or flathead
  • 200g green prawns, peeled, deveined
  • 2 leeks, pale section only, thickly sliced
  • 1 carrot, peeled, finely chopped
  • 2½ cups (625ml) milk
  • 1 dried bay leaf
  • 50g butter
  • 2 tbs plain flour
  • ½ cup (125ml) light thickened cream
  • 1 cup (120g) frozen peas
  • 2 tbs finely chopped chives
  • 1 tbs finely chopped dill
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1½ sheets Coles Ready Rolled Puff Pastry
    Description

    Add this easy fish pie recipe to your weeknight dinner rotation. Featuring crispy pastry and fragrant herbs, it will go down an absolute treat.

    Method
    1. Step 1

      Preheat oven to 200°C. Place the salmon, white fish, prawns, leek, carrot, milk and bay leaf in a large deep frying pan over medium-low heat. Bring to a simmer and cook for 2 mins or until fish is almost tender. Remove from heat. Remove bay leaf and discard. Use a slotted spoon to transfer the fish, prawns and vegetables to a heatproof bowl. Set aside to cool slightly.
    2. Step 2

      Meanwhile, strain the milk from the pan through a fine sieve into a jug. Melt the butter in a large saucepan over medium heat. Add the flour. Cook, stirring, for 2 mins or until mixture bubbles. Add the strained milk and cook, stirring constantly, for 5 mins or until sauce boils and thickens. Remove from heat. Set aside for 15 mins to cool.
    3. Step 3

      Coarsely flake the salmon and white fish. Add to the cooled sauce mixture with the remaining prawn mixture, cream, peas, chives and dill. Season. Spoon into an 8-cup (2L) baking dish. Place on a baking tray.
    4. Step 4

      Lightly brush the rim of the baking dish with a little egg. Place the whole pastry sheet over the filling to enclose, pressing around the rim of the dish to seal. Use a sharp knife to trim excess pastry. Lightly brush pastry with egg.
    5. Step 5

      Use a small sharp knife to cut 1 fish shape from the remaining pastry. Use a small round cutter to cut discs from the pastry to make scales and an eye. Arrange on the fish shape. Use the cutter to cut discs from pastry for bubbles. Arrange the fish and bubbles over the pie. Lightly brush the pastry with egg.
    6. Step 6

      Bake for 20 mins or until pastry is golden brown and puffed. Set aside for 5 mins to cool slightly before serving.