Seafood pie with potato crust

Seafood pie with potato crust.



  • 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


Step 1  Cut the flathead and prawns into large chunks.

Step 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.

Step 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.

Step 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.

Step 5  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.

Step 6  Preheat oven to 200°C.

Step 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.

Source:   Recipe by Neil Perry featured on Good Food, photography by 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.”  Neil Perry.

Link to recipe on