Crispy-topped Seafood Pie

Crispy-topped Seafood Pie

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To serve – 4

Cooking time – 45 mins

An impressive slant on an old favourite.


*Click here for explanations of cookery terms and techniques


500 g/ 1 lb cod fillet 300 ml/ ½ pt milk 1 bay leaf 2 leeks, trimmed and sliced 175 g/ 6 oz broccoli, cut into florets 175 g/ 6 oz cooked peeled prawns 15 g/ ½ oz butter 15 g/ ½ oz plain flour Salt and freshly ground black pepper 250 g/ 8 oz ready-made shortcrust pastry, well chilled 30 g/ 1 oz Gruyére cheese, grated


  1. Put the cod into a saucepan with the milk and bay leaf, bring slowly to the boil, and poach* gently for about 10 minutes until the fish is opaque and flakes easily.
  2. Meanwhile blanch the leeks and broccoli for 3 minutes in a saucepan of boiling salted water. Drain.
  3. Lift out the fish, remove and discard the skin and bones, and flake the fish. Strain and reserve the milk.
  4. Put the leeks and broccoli into a pie dish, and add the cod and prawns
  5. Melt the butter in a small saucepan, add the flour, and cook stirring for 1 minute. Remove from the heat and gradually blend in the reserved milk. Bring to a boil, stirring constantly until thickened. Simmer for 2-3 minutes.
  6. Season to taste and pour over the pie filling.
  7. Grate the pastry with a coarse grater and sprinkle over the sauce. Sprinkle with the grated cheese.
  8. Bake in a preheated oven at 200’C/180’C Fan/400’f/Gas 6 for 25-30 minutes.
  9. Serve at once.

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