Serves 4 – 6
A classy pie using a mixture of the best fish and seafood ingredients with a decorative enriched mashed potato topping.
Recipe Category

You will need

5 medium/large potatoes, peeled and halved
2 T (30 ml) butter
2 t (10 ml) Ina Paarman’s Potato Spice
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
2 eggs, beaten

4 T (60 ml) butter
2 leeks, sliced thinly
1 ½ t (7.5 ml) Ina Paarman’s Green Onion Seasoning
1 t (5 ml) fresh thyme leaves
⅓ cup (80 ml) white wine (optional)
3 T (45 ml) Ina Paarman’s White Sauce Powder
1 ½ cups (375 ml) water
2 x 25 g Ina Paarman’s Liquid Fish Stock
1 cup (250 ml) fresh cream

400 g skinned hake fillet, cut into 2 cm cubes
300 g skinned salmon trout, cubed
2 t (10 ml) Ina Paarman’s Fish Spice
400 g cooked and peeled small prawns or shrimps
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
¼ cup (60 ml) fresh parsley, chopped


Boil the potatoes until soft. Drain immediately.

Mash, preferably through a potato ricer to get an absolutely smooth mixture.

Add butter, Potato Spice and Seasoned Sea Salt. Mix together.

Leave to cool down to touch temperature.

Mix in eggs.

Adjust the oven rack to the middle position and preheat the oven to 180°C.

Butter a medium size ovenproof dish or 6 individual dishes.

In a medium size saucepan, melt the butter, add the sliced leeks, pre-seasoned with Green Onion Seasoning and thyme. Sauté until soft.

Add the wine (if using) and reduce out over high heat.

Make a slurry with the White Sauce Powder and a little of the measured water. Add all the water and the slurry to the leeks. Add the Fish Stock and cream.

Bring to the boil while stirring.

Remove from heat and taste for seasoning.

Season the fish with Fish Spice and prawns with Garlic Pepper Seasoning. Toss to coat.

Dish into buttered dish/s.

Sprinkle with parsley.

Pour the sauce over the fish filling.

Spoon potato topping over the filling. Level the top/s.

With a fork make a pattern in the topping or pipe with potato rosettes.

Bake for 30 minutes until golden brown. Can be browned under a grill after 30 minutes if not brown enough.

Serve with a salad.