Potato-topped Seafood Pie

serves 6
45 mins


25g Anchor Butter, plus extra for baking

25g flour

1 ½ cups Anchor Full Cream UHT Milk

salt and pepper

½ cup Anchor Shredded Cheddar

300g white fish fillets, chopped

150g prawns

4 spring onions, finely sliced

½ cup corn kernels

½ cup peas

1kg potatoes, peeled and spiralised or grated

25g Anchor Butter


  1. In a medium-sized saucepan over a gentle heat melt the butter and stir in the flour to form a paste. Whisk in the milk and stir until the mixture boils and thickens.  Season with salt and pepper. 
  2. Whisk in the grated cheese and then stir in the chopped white fish, prawns, spring onion, corn and peas. 
  3. Spoon into 4 x  1 /2 cup capacity ovenproof ramekins and top with the potatoes. Sprinkle with salt and little dollops of butter.
  4. Bake for 20- 25 until the top is golden and the filling is bubbling.