Seafood pie with potato crust

Neil Perry
Seafood pie with potato crust.
Seafood pie with potato crust. Photo: William Meppem

This offering is simple, but sustaining. You can make it lighter if you cover the top with a store-bought puff pastry lid instead of potato. Make sure you egg-wash the top so it goes golden brown. I use flathead, but any firm white-fleshed fish is good.


450g skinless flathead, bones removed

8 king prawns, peeled and deveined

1½ tbsp olive oil

1 brown onion, sliced

4 garlic cloves, chopped

3 tbsp plain flour

¾ cup chicken stock

1 cup pure cream

2 tbsp salted baby capers, rinsed well and drained

½ tsp lemon zest

8 scallops

1 tbsp chopped dill

1 tbsp chopped flat-leaf parsley

1½ tbsp lemon juice

sea salt and freshly ground white pepper

1kg kipfler potatoes, scrubbed clean

1 tbsp chopped thyme leaves

2 tbsp extra virgin olive oil


1. Cut the flathead and prawns into large chunks.

2. Heat olive oil in a heavy-based saucepan. Add onion and garlic and cook over low heat until softened. Add flour and cook, stirring, until the flour bubbles and goes grainy, about 2 minutes.

3. Gradually stir in stock, cream and 1¼ cups of water. Cook, stirring over low heat for 5 minutes until mixture thickens. Stir in capers and lemon zest and simmer for 2 minutes, then add flathead and simmer for 1 minute.

4. Add the prawns and scallops and simmer for 30 seconds more. Remove from heat, then gently stir in dill, parsley, lemon juice and season well.

5. Potatoes: Place kipfler potatoes in a pot of water, bring to a boil, and then simmer until soft, about 15-20 minutes. Drain well and sit in a colander to dry. Place in a bowl and crush. Add thyme, 1 tbsp oil, 1 tsp salt and generous grind of pepper. Mix together well but do not purée.

6. Preheat oven to 200°C.

7. Place the seafood filling in a large baking dish. Spread the potato mixture on top to make a rustic-looking crust, then drizzle remaining oil over the top. Put in the oven for 15-20 minutes and bake until top is golden.