Creamy fish and fennel pie

Creamy fish and fennel pie

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  • 0:25 Prep
  • 1:00 Cook
  • 4 Servings
  • Capable cooks

Using evaporated milk, you can create this flavoursome seafood pie recipe while minimising the fat.

Featured in
Evaporated milk recipes, Main recipes


  • 800g sebago potatoes, peeled, chopped
  • 375ml can light and creamy evaporated milk
  • 1 tablespoon olive oil
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 1 baby fennel, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/4 cup plain flour
  • 1 tablespoon dijon mustard
  • 1/2 cup Massel chicken style liquid stock
  • 600g firm white fish fillets, cut into 3cm pieces
  • 200g smoked cod fillets, cut into 3cm pieces
  • 1 tablespoon finely chopped fresh dill leaves
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup grated reduced-fat tasty cheese
  • Fresh dill sprigs, to serve


  • Step 1
    Cook potato in a saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan over low heat. Add 1/3 cup milk. Mash until smooth.
  • Step 2
    Preheat oven to 180°C/160°C fan-forced. Heat oil in a large saucepan over medium heat. Add leek and fennel. Cook, stirring, for 5 minutes or until vegetables have softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add flour and mustard. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually add stock, stirring constantly. Cook for 2 minutes or until mixture thickens slightly. Remove from heat. Stir in fish, dill, lemon rind and remaining milk. Season with salt and pepper.
  • Step 3
    Spoon into an 8-cup capacity ovenproof dish. Top with potato and cheese. Bake for 30 minutes or until potato is golden. Stand for 10 minutes. Sprinkle with dill. Serve.

  • High protein
  • Low carb


  • 2341 kj


  • 19g

    Fat Total

  • 8g

    Saturated Fat

  • 6g


  • 50g


  • 140mg


  • 762.78mg


  • 14g

    Carbs (sugar)

  • 44g

    Carbs (total)

All nutrition values are per serve


You could use 200g peeled medium green prawns instead of the smoked cod fillets.

  • Author: Kirrily La Rosa
  • Image credit: Jeremy Simons
  • Publication: Super Food Ideas



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