Mushroom & Seafood Pie

Mushroom & Seafood Pie


Serves 8




  • 1 kg potatoes, peeled and cubed
  • 125g butter
  • 125ml warm milk


  • 600ml full cream milk
  • 5 bay leaves
  • 500g smoked haddock
  • 500g prawns, deveined & shell removed
  • 500g white button mushrooms, sliced
  • 50g butter
  • 1 large onion, diced
  • 1 large carrot, peeled and sliced
  • 1 large leek, washed and sliced
  • 40g flour
  • 150ml white wine
  • 2 tsp Dijon mustard
  • ½ tsp cayenne pepper
  • Zest of 1 lemon
  • 2 Tbsp chives, sliced
  • 2 Tbsp dill fronds
  • 2 Tbsp breadcrumbs
  • 2 Tbsp Parmesan cheese, grated
  • Olive oil
  • Salt and pepper, to taste



For the topping:

  • Place potatoes in a pot of cold, salted water.
  • Bring to a simmer and cook until tender.
  • Drain. Tip the potatoes back into the pot to steam dry.
  • Mash and add the milk and butter as you go until smooth.
  • Taste to adjust seasoning. Set aside.

For the filling:

  • Place the milk and bay leaves in a medium sized saucepan and heat.
  • Add the haddock and gently poach until cooked through.
  • Remove from the milk.
  • Set aside.
  • Heat a drizzle of olive oil in a large frying pan.
  • Sauté the prawns until just pink and golden on both sides.
  • Set aside.
  • In the same pan heat a fresh drizzle of olive.
  • Sauté the mushrooms until golden brown and they have released all their liquid.
  • Set aside.
  • Preheat oven to 220˚C.
  • In a large Dutch oven, heat a drizzle of olive oil with the butter.
  • Sauté the onion, carrot and leek until tender.
  • Sprinkle over the flour and cook for one minute.
  • Pour in the wine slowly. Mixing and scraping any flour off the bottom of the pot.
  • Pour in the milk / poaching liquid and stir to combine.
  • Add the Dijon mustard, cayenne pepper, lemon zest and bring to a simmer.
  • Simmer until thickened.
  • Taste to adjust seasoning.
  • Add herbs at the end and fold through along with the haddock, prawns and mushrooms.
  • Spoon filling into a ± 28cm x 22cm baking dish.
  • Gently top with the mashed potato, spreading it all over and scoring with a fork if desired.
  • Sprinkle over the breadcrumbs and Parmesan cheese.
  • Bake in the hot oven for 20-25 minutes until golden brown.
  • Serve with a fresh green salad and enjoy!


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