Flathead, broccoli and potato pie

Serves 6
Preparation time
Cooking time


  • 2 brown onions
  • 2 long green onions
  • 2 cloves garlic
  • 50g butter
  • 375ml fish stock
  • 500ml cream
  • sea salt and ground white pepper
  • 500g flathead fillets, skinned and boned
  • 3 eggs, hard boiled
  • 250g broccoli florets, blanched
  • 1kg white, floury potatoes
  • 50g butter
  • 50ml cream
  • 1 egg
  • sea salt and ground white pepper


  1. Preheat oven to 180°C
  2. Peel and finely slice both the onions and garlic
  3. Heat the butter in a large fry pan and add the onion and garlic
  4. Cook slowly until onion starts to soften and caramelise
  5. Add the fish stock and cream and simmer until reduced by half
  6. Season with salt and white pepper
  7. Slice the flathead into 1cm slices and cut each egg into 8 pieces
  8. Toss the blanched broccoli, flathead and egg pieces in with the cream reduction
  9. Place into a large pie dish
  10. Peel and roughly chop the potatoes
  11. Boil until soft, drain and then mash
  12. Add the butter, cream and egg and beat to combine
  13. Season with salt and pepper and then spread the mashed potato over the fish dish
  14. Bake for 30-40 minutes until golden on top

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