Mariner’s Pie

mariners pie

Mariner's Pie

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Servings: 6
Calories: 659


  • 1 1/2 lb cod or coley
  • 8 oz smoked haddock
  • 1 onion coarsely chopped
  • 1 pint milk
  • 1 oz butter
  • 1 oz flour
  • 4 oz peeled prawns
  • 2 tbsp fresh chopped parsley
  • 4 oz grated Cheddar cheese
  • 12 oz puff pastry
  • 1 egg beaten, to glaze


  • Poach fish and onion in milk for 10 minutes. Drain, reserve milk. Remove skin and bone from fish, set aside fish. Melt butter in a pan, remove from heat and stir in flour. Cook, stirring for 1 minute.
  • Gradually stir in the milk off the heat. Cook, stirring, until thick. Fold in the fish, prawns, parsley, cheese, and season. Spoon into a 2 pint (1 1/2 litre) pie dish. Roll out the pastry and cut a strip to fit the rim.
  • Dampen the rim and top with remaining pastry. Seal edges. Re roll pastry trimmings, cut out 2 fish shapes.
  • Glaze with beaten egg and bake at Mark 7 (220°C) 425°F for 30 to 35 minutes until puffed and golden.
Calories: 659 kcal
Carbohydrates: 35 g
Protein: 47 g
Fat: 36g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 173 mg
Sodium: 710 mg
Potassium: 883 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 664 IU
Vitamin C: 4 mg
Calcium: 292 mg
Iron: 3 mg
Ingredients Cod, Fish & Seafood
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