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Creamy Crispy Fish Pie

Serves 4


  •  2 teaspoons olive oil
  •  1 leek, finely sliced
  •  2 cloves garlic, finely chopped
  •  2 cups Australian reduced fat milk
  •  1 teaspoon salt-reduced chicken stock powder
  •  2 tablespoons cornflour
  • 400g firm white fish fillets, cut into cubes
  •  300g broccoli, cut into florets, blanched
  • 1/2 cup frozen green peas, thawed
  •  6 sheets filo pastry
  •  2 tablespoons Australian reduced fat milk, extra
  •  olive oil spray
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  1. 1. Heat oil in a large frying pan. Add leek and garlic, cooking for 2-3 minutes until tender. Pour in milk and stock powder, bring to a gentle simmer.
  2. 2. Combine cornflour with 2 tablespoons of water until a smooth paste forms. Add to milk mixture and continue stirring over a low heat until thickened.
  3. 3. Add fish, broccoli and peas to sauce and heat through. Transfer mixture to a 2 litre capacity ovenproof dish.
  4. 4. Lightly brush pastry sheets with extra milk and layer on top of each other. Cut widthways into 6 strips.
  5. 5. Scrunch each length of pastry and place on top of the fish mixture. Spray lightly with oil and bake at 180°C for 10-15 minutes, until pastry is golden and fish and vegetables are tender.

Nutritional Information

Nutrients per serve:
Energy (kj) 1380
Protein (g) 33
Fat, Total (g) 8.5
Saturated (g) 2.5
Carbohydrates (g) 27
Sugars (g) 10
Dietry Fibre (g) 6
Sodium (mg) 482
Calcium (mg) 257
Iron (mg) 2


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