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Seafood pie with cauliflower mash

Seafood pie with cauliflower mash

Total Time
55 min
15 min
40 min
Who doesn’t enjoy a fish pie? It’s a classic dish that’s loved by all, and it’s made even better by a flavourful with cauliflower mash topping.



1 large, cut into florets

Extra light cheddar cheese

1¼ cup(s), grated, (150g), grated

Fresh chives

1 tbs, chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Skim milk

2 cup(s), (500ml)

Skinless white fish, raw

250 g, firm, skinless, cut into chunks

Skinless salmon

100 g

Reduced fat oil spread

30 g


1 clove(s), crushed

Dijon mustard

2 tsp

Plain flour

25 g

Raw peeled prawns

180 g, peeled

Frozen green peas

100 g


2 bunch(es)


  1. Cook cauliflower in a large saucepan of boiling salted water for 8 minutes or until tender. Drain. Mash in a bowl until smooth. Stir in ¼ cup (30g) cheese, half the chives and parsley.
  2. Preheat oven to 190°C. Place milk, white fish and salmon in a large saucepan over a medium heat and bring to the boil. Reduce heat and simmer for 4 minutes. Transfer fish to a plate using a slotted spoon. Reserve poaching liquid.
  3. Melt spread in a large saucepan over medium heat. Cook garlic and mustard, stirring, for 1 minute or until fragrant. Add flour and cook, stirring, for 2 minutes. Gradually add reserved poaching liquid, stirring constantly, until smooth and combined. Bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until sauce has thickened. Season with salt and pepper. Add ¾ cup (90g) grated cheese, poached fish, prawns, peas and remaining chives. Cook, stirring, for 1 minute.
  4. Transfer mixture to a 1.5L (6-cup) capacity baking dish and top with cauliflower mash. Sprinkle with remaining cheese and bake for 25 minutes or until golden and bubbling.
  5. Boil, steam or microwave broccolini until tender. Serve fish pie with broccolini.