Hearty seafood pie: The perfect Easter lunch alternative to roast lamb

If you’re looking to shake things up this Easter, why not swap the traditional roast for something just as comforting – but a little more coastal?

This hearty seafood pie is rich, creamy and packed with tender fish, prawns and a hint of indulgence. It’s the kind of dish that feels special enough for a celebration, yet simple enough to bring together without stress.

Perfect for a relaxed Easter lunch with family, it’s a lovely way to make the most of fresh Australian seafood while still enjoying all the cosy goodness of a classic pie.

Hearty Seafood Pie

Serves: 4–6
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

For the filling:

300g firm white fish (such as snapper or barramundi), cut into chunks
200g raw prawns, peeled and deveined
150g scallops (optional)
2 tablespoons butter
1 leek (white part only), finely sliced
2 cloves garlic, crushed
2 tablespoons plain flour
1 ½ cups milk
½ cup thickened cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
Salt and pepper, to taste

For the topping:

3 large potatoes, peeled and chopped
40g butter
¼ cup milk
½ cup grated cheddar cheese (optional for a golden top)

Method

Preheat oven to 180°C (fan-forced 160°C).

Make the mash topping:
Boil potatoes in salted water until tender. Drain, then mash with butter and milk until smooth. Set aside.

Prepare the filling:
In a large pan, melt butter over medium heat. Add leek and cook gently until soft (about 5 minutes). Stir in garlic and cook for another minute.

Create the sauce:
Sprinkle in flour and stir for 1–2 minutes. Gradually add milk, stirring constantly to avoid lumps. Add cream and cook until the sauce thickens.

Add flavour:
Stir in Dijon mustard, lemon zest and parsley. Season with salt and pepper.

Add seafood:
Gently fold in fish, prawns and scallops. Cook for 2–3 minutes until just starting to turn opaque (they will finish cooking in the oven).

Assemble the pie:
Pour the seafood mixture into a baking dish. Spoon mashed potato over the top and spread evenly. Sprinkle with cheese if using.

Bake:
Place in oven and bake for 25–30 minutes, or until golden and bubbling.

Rest and serve:
Let the pie sit for 5–10 minutes before serving. Pair with a simple green salad or steamed vegetables.