Creamy Prawn Fish Pie with Potato Carrot Mash & Broccoli

Serving size

1 person 2 people 4 people

Ingredients

10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
80g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
20g extra mature cheddar cheese (Milk)

(pasteurised cow's milk, salt, microbial rennet, starter culture)
400 x king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 tbsp cornflour
1 head of broccoli
2 leek
4 large potatoes
1 carrot

Allergens

Contains: Milk, Crustaceans, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	471Kcal
	355kJ	1972kJ
Fat	2.9g	16g
of which saturates	1.0g	5.5g
Carbohydrates	10g	56g
of which sugars	1.9g	10g
Protein	4.9g	27g
Salt	0.41g	2.3g
Fibre	1.6g	9.0g

Back

High protein Low sat fat Family-friendly

Creamy Prawn Fish Pie with Potato Carrot Mash & Broccoli

Name: Creamy Prawn Fish Pie with Potato Carrot Mash & Broccoli - Recipe Box
Brand: Mindful Chef
Price: 22.00 GBP
Availability: InStock

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Shellfish

A comforting family fish pie, the Mindful Chef way. Buttery responsibly-sourced king prawns are the basis for the creamy filling, also starring sweet leek, velvety yoghurt and comforting cheese. Top with a fluffy potato & carrot mash. Dish up alongside grilled broccoli. And for little foodies, serve the carrots as crudités on the side, so they can explore at their own pace. Clean plates guaranteed!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Line a baking tray with foil
Bring a large saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a medium frying pan, a medium ovenproof dish, a grater, measuring jug & a masher

Time to prep

Dice the carrot into 1cm chunks (make it kid friendly: leave the carrots out of the mash and serve as crunchy crudités on the side). Dice the potatoes into 2cm chunks (peel optional)
Add both to the saucepan of boiling water and simmer for 15-18 mins, until soft, then drain and add back to the pan
Meanwhile, slice the leek into 1/2cm half-moons. Cut the broccoli into small florets. Finely grate the cheese
Dissolve the cornflour in the jug with 50ml cold water, then add the stock powder and top up with 200ml boiling water

Make the filling

Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened
Increase the heat to medium-high, then stir in the stock mixture and mustard and bring to a boil
Drain the prawns, then add to the pan and simmer for 7 mins, stirring frequently, until the prawns are cooked through and the sauce is thick. Check your prawns are cooked through; they should be opaque, firm and steaming hot
Once cooked, return the carrot and potato to the pan and mash with 2 tsp oil, salt and pepper

Build the pie & grill

Turn the grill to high (240C)
Remove the prawn pan from the heat, then stir in the soft cheese and half the cheddar cheese. Season to taste
Transfer the pie filling to the medium ovenproof dish. Top with the mash and spread evenly
Use fork to scrape lines onto the mash then sprinkle with the remaining cheddar cheese
Add the broccoli on one side of the foil lined tray. Add the pie to the other. Grill the pie & broccoli for 8-10 mins, until golden (or boil the broccoli for 3-4 mins instead)