Ocean pie

Ocean pie
  • Serves: 4
  • Prep time: Under 1 hour
  • Cook time: 20-25 mins
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:

This rich and satisfying pie is the perfect family feast, or a welcome change to a Sunday roast.


  • 1kg potatoes, peeled and chopped
  • 2 heaped tbsp quark
  • Salt and freshly ground black pepper
  • Low-calorie cooking spray
  • 2 leeks, roughly chopped
  • 350ml fish stock
  • 300g skinless salmon fillet, cut into bite-sized pieces
  • 300g skinless haddock fillet, cut into bite-sized pieces
  • 200g cooked and peeled prawns
  • Small handful of roughly chopped fresh parsley
  • 2 level tsp cornflour


  1. Cook the potatoes in lightly salted boiling water for 12-15 minutes or until tender, then drain well. Mash the potatoes, mix in the quark and season well. Cover and set aside.
  2. Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and fry the leeks over a low heat for 15 minutes, or until softened.
  3. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  4. Put the stock in a saucepan and bring to a simmer. Add the salmon and haddock and cook over a low heat for 5 minutes.
  5. Using a slotted spoon, transfer the fish to a large, shallow ovenproof dish. Add the prawns and parsley to the fish and gently mix together.
  6. Strain the fish stock into a clean pan and place over a high heat. Mix the cornflour with 1 tablespoon of cold water and add to the stock. Bring to the boil, reduce the heat to low and cook for 2 minutes. Add the leeks and pour the stock mixture over the fish. Gently mix everything together and season well.
  7. Top the fish with the mashed potatoes, smooth down with a fork and bake for 20-25 minutes or until nicely browned.
  8. Divide the pie between 4 plates and serve with your favourite vegetables.

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