Alan’s Seafood Pie

Alan’s Seafood Pie

If I put my name on it, you can tell I am pleased with it.  My original contribution to this traditional British dish is the hint of lemon in the mash.  I think it really works.


  • 200g of barramundi or snapper fillet           )
  • 200g smoked cod (or salmon)                  > Approx.
  • 200g cooked peeled shrimp or prawns    )
  • 500ml milk
  • 100ml cream
  • 4 cloves
  • a good pinch of mace
  • a good pinch of curry powder
  • a few cracked peppercorns
  • 2 or 3 bay leaves
  • a pinch of bouquet garni herbs
  • 4 hard-boiled eggs, chopped
  • ½ cup frozen corn kernels, or mixed frozen peas, corn and capsicum
  • A bunch of parsley, chopped and stalks removed.
  • 1 medium onion, finely chopped
  • 100g butter
  • 50g plain flour
  • ½ pack of Maggi seafood soup powder
  • ½ Cup fish stock (or vegetable if you can’t get it)
  • a sprinkling of nutmeg
  • 1 kg mashed potatoes, cooled
  • ¼ tsp. lemon zest
  • 1 tsp. lemon juice
  • 50g grated cheese


  1. Poach the fish in the milk with the stock, bay, peppercorns, bouquet garni, curry powder, mace and cloves – Bring to the  boil and leave to stand and cool.
  2. Preheat the oven to 190C or 180 fanbake,
  3. Strain the milk into a jug
  4. Break up the fish and lay in a baking dish with the parsley, prawns or shrimp, frozen vegetables and chopped egg
  5. Sprinkle with freshly ground black pepper


  1. Fry the onion, flour and fish soup powder in the butter for a few minutes
  2. Add the milk and cook, stirring, until the sauce boils and thickens
  3. Remove from the heat and allow to cool a little
  4. Mix in the cream and nutmeg
  5. Pour the sauce into the baking dish and gently ensure it is distributed evenly within the pie filling

Assemble and Bake

  1. Mix the lemon juice & zest into the mashed potato
  2. Layer the mashed potato over the pie, starting from the sides and being careful not to displace the sauce up over the spuds.
  3. Rake over the top with a fork and sprinkle cheese on top
  4. Bake for 45 minutes or until the crust is golden


Serving tonight with beetroot salad






About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in cheese, Cream, Eggs, pies, seafood, Traditional and tagged , , , , , , , , , . Bookmark the permalink.

1 Response to Alan’s Seafood Pie

  1. Pingback: Chilli Salmon Cake | Kummerspeck

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