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Healthy creamy prawn pies

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

A must-try for seafood lovers, this veggie-packed creamy prawn pie recipe is ready in less than an hour.

  • Serves4
  • Cook time25 minutes
  • Prep time25 minutes
prawn pies


  • 700g potato, peeled, chopped
  • 300g sweet potato, peeled, chopped
  • 1 tbs olive oil
  • 1 medium leek, pale section only, thickly sliced
  • 2 garlic cloves, crushed
  • 300g asparagus, chopped
  • 300g broccolini, chopped
  • 1 salt-reduced chicken stock cube
  • 1 cup (250ml) light evaporated milk
  • 2 tsp cornflour
  • 1kg Coles Deli raw tiger prawns, peeled, deveined
  • 1 lemon, zested, cut into wedges
  • 2 tbs thyme leaves

Nutritional information

Per serve: Energy: 1870kJ/447 Cals (21%), Protein: 35g (70%), Fat: 13g (19%), Sat Fat: 6g (25%), Sodium: 550mg (28%), Carb: 41g (13%), Sugar: 10g (11%), Dietary Fibre: 11g (37%).

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.


  1. Step 1

    Preheat oven to 200ºC. Place the potato and sweet potato in a large saucepan and cover with water. Bring to a boil over high heat and cook, uncovered, for 10 mins or until potato is tender. Drain and return to pan. Use a fork to mash until smooth.

  2. Step 2

    Meanwhile, heat the oil in a large saucepan over medium-high heat. Add leek and garlic and cook, stirring, for 5 mins or until leek softens. Add asparagus, broccolini, stock cube, evaporated milk and 1 cup (250ml) water. Bring to a simmer. Combine the cornflour with 1 tbs of water in a small bowl. Add cornflour mixture to leek mixture and simmer, stirring, for 2 mins or until sauce thickens. Add the prawns and stir for 2 mins or until prawns change colour and curl. Add the lemon zest and half the thyme and stir to combine. Stir in lemon zest and half the thyme.

  3. Step 3

    Divide prawn mixture among four 2-cup (500ml) capacity ovenproof dishes. Top with the potato mixture. Place on a large baking tray and bake for 15 mins or until potato is golden and prawns are cooked through. Sprinkle with remaining thyme to serve.