Steve Cooks

Steve's Seafood Gratin Pie

Everything good for you, with added mashed potato, cream and cheese. Make sure the mix is gluggy after the stock is added to the veg and flour... Follow the instructions - it's not that hard. Don't forget to put the spuds on to boil first!
Steve's Seafood Gratin Pie


Bring stock to simmer and poach thickest seafood for 1 min, add smaller seafood and poach for less time, (use your judgement depending on thickness of the seafood…) Prawns should be barely pink. Remove seafood from stock to a plate and cover to rest, retain stock.

Bring stock to a boil for 5 mins to reduce, lower to a simmer and add wine then milk and cream mix, stirring in well.

Melt butter in a frying pan and add veges, soften at low temp for 15 mins. Do not brown or burn! Add flour and stir to make a paste, slowly add stock mix and stir to make a thick sauce/paste, using all the stock. Low simmer for 10 – 15 mins, monitoring closely!

Grease a Gratin dish or shallow casserole dish, add seafood, parsley and sauce to dish, fold in, top with mashed potato and cheese. Cook in 200C oven for 15 mins until browned.


  • 300 - 400g Firm fish cut to 2cm sq chunks (or any seafood)

  • 1 leek finely chopped

  • 1 carrot finely chopped

  • 1 stick celery finely chopped

  • 250ml chicken stock (one cube)

  • 30ml Sherry or sweet wine

  • 1 tsp Minced Garlic

  • 1 tsp Dijon Mustard

  • 75ml Milk mixed with 75ml fresh cream

  • 50g Butter

  • 3 TBS flour

  • Small handful of chopped parsley

  • 300g Mashed Potato

  • 50g Cheese (Maasdam and Parmesan mixed)

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