Fish pie

Serves: 4
Preparation Time: 10
Cooking Time: 35


  • 1 tbsp oil
  • 1 onion, diced
  • 100g fennel, finely sliced - optional
  • 100g potato, peeled and diced
  • 2/3 cup flour
  • 270ml coconut milk
  • 500ml (2 cups) Campbell’s Real Stock- Fish
  • 80g frozen peas
  • 1 lemon or lime- juiced
  • 12 medium raw prawns, sliced in half and chopped
  • 250g firm white fish, roughly diced
  • 1 sheet puff pastry, cut into 4 squares
  • 1 egg beaten
  • Sesame seeds for garnish


  1. Preheat oven to 200°C.

  2. Heat 1 tbs oil in a large non stick frying pan and sauté onion and fennel, if using, for 2 minutes or until tender. Add in potato and sauté for a further 2 minutes.

  3. Add in the fish and prawns and sauté for 2 minutes.

  4. Coat mixture with flour and stir for 1 minute. Slowly add coconut milk, Campbell’s Real Stock and peas, cook for 10-15 minutes. Add lemon or lime juice and check for seasoning.

  5. Set aside mixture.

  6. Spoon mixture into 4 x 1 cup (250ml) oven proof bowls or ramekins.

  7. Cut puff pastry sheet into quarters.

  8. Brush rim of bowl or ramekin with egg. Place pastry over the dish. Seal edges of the pastry to the dish.

  9. Brush the top with egg and sprinkle with sesame seeds.

  10. Bake for 20 minutes. Serve with green salad.


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