• 10 g butter
  • 1 small onion, finely chopped
  • 500g jar HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake
  • grated zest of half a lemon
  • 1 handful chopped fresh parsley
  • 200 g salmon fillet, skinned and cut into 1.5cm pieces
  • 300 g firm white fish fillets, cut into 1.5cm pieces (lemonfish, tarakihi)
  • 150 g raw, peeled prawns, thawed
  • ¼ cup grated Parmesan cheese (optional)

  • Potato and Kumara Mash
  • 500 g potatoes, peeled and cut into even sized pieces
  • 250 g kumara, peeled and cut into even sized pieces
  • ¼ cup milk
  • 25 g butter

  • To Serve
  • Wattie’s frozen Baby Peas
  1. Preheat oven to 180°C fan bake. Melt the butter in a saucepan. Add the onion and cook over a medium heat until soft but not brown. Pour in HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake and stir until nearly boiling. Remove from heat and stir in grated lemon zest, parsley, salmon, fish and prawns. Carefully mix to combine. Spoon into an ovenproof dish. Top with the potato and kumara mash, and sprinkle over grated Parmesan cheese.
  2. Bake for 30-35 minutes until top is golden and fish is cooked. Serve with Wattie’s frozen Baby Peas on the side.

Potato and Kumara Mash

  1. Cook the potatoes and kumara in lightly salted boiling water until tender. Drain and mash. Stir through milk and butter.

Top Tips

Pat fish and prawns dry with a paper towel prior to adding to the sauce to ensure a creamy texture.

Made With

* This recipe is classified as Gluten Free. To the best of our knowledge, the ingredients used in this recipe including the Heinz Wattie’s products do not contain any added cereals containing gluten or ingredients derived from cereals containing gluten. It is important to carefully read ingredient labels on food products because foods can sometimes be reformulated and the ingredients, allergens or nutrition information can sometimes change without notice.

Rate and Review

26 Ratings

Reviews (26)

Christine Meads's Review | Rating

I followed the instructions to the letter and it came out more like a seafood chowder! I wouldn't make this again.

Reply from Di Swann

It is really important that the fish is patted dry with paper towels to remove excess moisture. The filling will be saucy but delicious with the mashed potato and kumara topping.

tony wakelin's Review | Rating

Following your comment Christine, I used flour on fish in a hope to thicken. Certainly better than chowder consistancy but really needs a rue sauce to thicken Pasta bake.

Laraine Barker's Review | Rating

Chance would be a fine thing to try this recipe. I'd need to be a billionaire! So I'll stick to my usual curried tuna fish pie recipe. But I'm puzzled that for Christine Meade it came out like a chowder. With all that mashed potato and kumara on top of it?

Colin Webber's Rating
George Allbury's Rating
midge tuffley's Rating
julie rayner's Review | Rating

I also followed the recipe and this was a seriously delicious fish pie.

Shivani Ram's Review | Rating

I followed the recipe plus added a few bits of my own like nutmeg and bay leaves but I can tell even without these the flavors would be awesome. I have had many fish pies. This was one of the best. The pasta sauce definitely provides a good creamy and flavoursome base.

Gerard Thompson's Review | Rating

very nice

Gerard Thompson's Review | Rating

very nice

Glenda Smith's Rating
Karen Algar's Review | Rating

I used this recipe in conjuction with my own very similar one - EVERY plate was emptied - the potato Kumara mash was a hit!

Christina Ahearn's Review | Rating

I made this and have made it twice more in the past two weeks, it is great ! I replaced the white fish with surimii as one family member doesn't like fish, and also used coriander instead of parsley. For a dinner party, I added fresh scallops instead of surimii, together with the white fish and prawns and salmon. Important to dry out the fish and prawns , and although you do get a bit of the runny sauce at the bottom, this works in favour if you serve with broccoli or cauliflower which lend themselves to a cheese sauce . 5 stars for me !

Trish Coker's Review | Rating

very tasty and quick and easy

Dianne Fleming's Review | Rating

Yum . . we only used Gurnard . .no shrimps or salmon .. and only spud .. no kumera this time .. .but yum!

Candiss Palalagi's Review | Rating

I made this dish twice. First lesson I learnt after the first time, you really need to pat the fish & prawns. It was a bit wet. The second time, I did pat the fish & prawns, that's OK, a little bit wet still, but I might not put all of the sauce in next time.

Louise Higgins's Review | Rating

Highly recomended. My partner says its the best fish pie he had ever tasted.

Shona Edwards's Review | Rating

Very tasty, like Candiss i would only use half of the sauce. Might swap the expensive salmon for crabmeat see how that turns out.

Brenda Gutsell's Review | Rating

in reply to the woman who said she needed to make a roux , use a packet of pams seafood soup to thicken it , works brilliantly (:

Ruby Thompson's Review | Rating

Made this great recipe last week and froze the leftovers. The pie was enjoyed by everyone who tasted it and was reported the frozen portions tasted just as good when thawed and re-heated at a later date.
Will be making this again without doubt.
ps: I used Hokie and folded in a tin of Red Salmon (only just broken up) some frozen Scallops I had along with the Prawns, DELICIOUS....

mike mcguinn's Review | Rating

made this recipe and did the same has brenda did it worked a treat alright!! and it inhanced the flavour too it is easy to put together to

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