Prawn and Salmon Mornay Pie with Devilled Mash

There’s something incredibly satisfying about a homemade seafood pie. This Prawn and Salmon Mornay Pie with Devilled Mash combines flaky salmon, succulent prawns, hard-boiled eggs, fresh herbs, and a rich creamy mornay sauce beneath a golden layer of fluffy devilled mash.

Perfect for cooler evenings, family dinners, or entertaining guests, this seafood pie delivers restaurant-quality flavour using simple ingredients and straightforward cooking techniques.

Why You’ll Love This Recipe

• Rich and creamy seafood filling
• High in protein
• Comforting family meal
• Great for entertaining
• Can be prepared ahead of time
• Uses fresh herbs for added flavour
• Golden, buttery mash topping

Ingredients

Seafood Filling

• 4 eggs
• 50g butter
• 2 leeks, sliced
• 40g plain flour
• 625ml milk
• 500g salmon fillets, diced
• 300g peeled green prawns
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 2 tsp Dijon mustard
• 1 tsp lemon rind

Devilled Mash

• 600g potatoes, peeled and chopped
• 300g celeriac, peeled and chopped
• 40g butter
• 75g light sour cream
• 1/2 tsp Tabasco sauce

Finishing

• 20g melted butter for brushing

Why Salmon and Prawns Work So Well Together

The combination of salmon and prawns creates a perfect balance of textures and flavours.

Salmon Adds

• Richness
• Healthy omega-3 fats
• Buttery texture
• Robust seafood flavour

Prawns Add

• Sweetness
• Tender bite
• Lean protein
• Fresh seafood character

Together, they create a filling that’s luxurious without feeling heavy.

How to Make the Devilled Mash

Cook the Vegetables

Boil the potatoes and celeriac until fork tender.

Drain thoroughly.

Mash Until Smooth

Mash the vegetables until smooth and creamy.

Add:

• Butter
• Sour cream
• Tabasco sauce

Mix until fully combined.

The Tabasco provides a subtle warmth without overwhelming the dish.

Preparing the Mornay Sauce

Cook the Leeks

Melt butter in a frying pan.

Cook the leeks until soft and translucent.

Make the Roux

Add flour and cook for one minute.

This removes the raw flour taste.

Add the Milk

Gradually whisk in the milk.

Cook until the sauce thickens into a smooth, creamy consistency.

Add the Flavourings

Stir through:

• Dijon mustard
• Lemon rind
• Parsley
• Dill

These ingredients brighten the richness of the sauce.

Building the Pie

Layer One

Arrange half of the quartered boiled eggs in the base of the baking dish.

Top with half the seafood mixture.

Layer Two

Add remaining eggs.

Cover with the remaining seafood mixture.

Add the Mash

Spread the devilled mash evenly over the top.

Use a fork to create ridges across the surface.

These ridges help create a beautifully golden crust.

Baking to Perfection

Bake until:

• The filling is bubbling
• The mash develops a crust
• The top becomes golden brown

Brushing melted butter over the mash during baking creates an even richer finish.

Serving Suggestions

This hearty seafood pie pairs beautifully with:

• Steamed green beans
• Garden salad
• Buttered peas
• Roasted asparagus
• Crusty bread

A crisp white wine also complements the seafood perfectly.

Storage and Make-Ahead Tips

Refrigeration

Store leftovers in an airtight container for up to 2 days.

Reheating

Reheat in the oven at 180°C until heated through.

Make Ahead

Assemble the pie up to 24 hours ahead.

Keep refrigerated and bake when ready to serve.

Nutritional Benefits

Each serving provides:

• 41.5g protein
• Omega-3 fatty acids from salmon
• Essential vitamins and minerals
• Sustained energy from potatoes and celeriac

It’s a balanced meal that delivers both comfort and nutrition.

Frequently Asked Questions

Can I use frozen seafood?

Yes. Fully thaw and pat dry before adding to the sauce.

Can I replace the salmon?

You can substitute salmon with:

• Barramundi
• Snapper
• Ocean trout
• Flathead

What does celeriac add to the mash?

Celeriac adds a subtle earthy flavour and creates a lighter, more complex mash.

Can I freeze the pie?

Yes. Freeze before baking for up to 2 months. Thaw overnight in the refrigerator before cooking.

Final Thoughts

This Prawn and Salmon Mornay Pie with Devilled Mash is classic comfort food with a seafood twist. The creamy mornay filling, tender seafood, boiled eggs, fresh herbs, and buttery mash topping create a dish that’s both elegant and satisfying.

Whether you’re preparing a family dinner or looking for an impressive seafood bake for guests, this recipe is guaranteed to become a favourite.