Veggie Packed Fish Pie

Serves 6
Time 30 minutes

Ingredients

2 fillets firm white fish – I tend to use rockling or barramundi – chopped into bite-sized pieces

10 prawns shelled and deveined, chopped into thirds or halves

1 brown onion, chopped

2 garlic cloves, finely chopped

1 carrot, peeled and diced

1 cup frozen peas, thawed

1 cup frozen corn, thawed

1 zucchini, peeled and chopped

1 tbsp vegetable stock powder

1 cup milk

1 tbsp wholemeal plain flour

1 cup grated cheese

1 bag kataifi pastry

2 tbsp extra virgin olive oil

Method

Preheat oven to 180°C.

Warm olive oil in a non-stick pot and brown off the onion and garlic. After 2-3 minutes add the carrot and zucchini and cook on gentle heat for 5-8 minutes to soften. 

Add the fish and prawns and combine with vegetables – allow the fish and prawns to cook through slightly for 2-3 minutes. 

Meanwhile, in a bowl combine milk and flour and whisk with a fork – pour this into the pot. Sprinkle stock powder into the pot and season with pepper. Allow the mixture to simmer on low heat for 5 minutes, throw a handful of cheese in at the end of this time and turn the heat off.

Pour the pot contents into a deep oven dish. Tease the kataifi pastry to loosen. Place in a bowl, season with salt and pepper and coat with a few tablespoons of olive oil. 

Bake for 15 minutes until the pastry is golden.