Prawn and Trevally Pie

    Prawn and Trevally Pie


    7 people made this

    This is a shepherd's pie type of pie but with trevally and prawns instead of lamb. Serve with peas and other vegetables.

    Serves: 6 

    • 750g potatoes, peeled and cubed
    • 2 tablespoons low fat natural yoghurt
    • salt and freshly ground black pepper
    • 750g trevally fillets
    • 250g prawns, peeled and cooked
    • 2 baby leeks, sliced
    • 1/2 cup (125ml) fish stock
    • 1 tablespoon flour
    • 1 tablespoon Dijon mustard
    • 2 cups (500ml) reduced fat milk
    • 1/2 cup (60g) grated Cheddar cheese
    • chopped fresh parsley to garnish

    Preparation:30min  ›  Cook:30min  ›  Extra time:20min cooling  ›  Ready in:1hour20min 

    1. Preheat oven to 220 deg C.
    2. Boil potatoes in a saucepan till well done. Drain and mash until smooth. Mix in the yoghurt and season well with salt and black pepper.
    3. Cut the fish into bite size pieces. Place in the bottom of an ovenproof baking dish along with the prawns.
    4. Place the leeks and the fish stock in a medium saucepan and cook for 1 to 2 minutes. Sprinkle the flour over and mix well. Cook for a further minute, then add the mustard and beat well. Gradually add the milk, stirring continuously to prevent any lumps from forming. Bring to the boil, allowing the sauce to thicken. Pour sauce over the fish in the baking dish. Allow to cool for 20 minutes, then cover with the mashed potatoes, either using a fork or a piping bag with a large star shaped nozzle.
    5. Top with cheese and bake in preheated oven for 30 to 40 minutes until golden. Just before serving, sprinkle with the chopped parsley.

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