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.
Creamy Prawn Fish Pie with Potato Carrot Mash & Broccoli
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!
High protein
Low sat fat
Family-friendly
Serving size
Ingredients
- 2 garlic clove
- 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
- 3 large potatoes
- 1 carrot
Nutritional Information
Calories: 402
Protein: 26g
Carbs: 46g
Fat: 13g
Creamy Prawn Fish Pie with Potato Carrot Mash & Broccoli
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!
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Cooking Instructions
Before you start
- Line a baking tray with silver 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 carrots 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 3cm chunks (peel optional)
- Add both to the saucepan of boiling water and simmer for 15-18 mins, until soft, then drain
- 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 thickens. 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. Turn the grill to high (240C)
Build the pie & grill
- Remove the prawn pan from the heat, then stir in the yoghurt and half the cheese. Season to taste
- Transfer the pie filling to the medium ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Sprinkle with the remaining cheese
- Add the broccoli to one side of the foil-lined baking tray, the prawn pie to the other, drizzle the broccoli with 1 tsp oil and season with salt and pepper. Grill together for 8-10 mins, until golden (if preferred, boil the broccoli for 3-4 mins)
Plate up
- Serve the pie onto plates, with the broccoli alongside
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