Tenderstem Broccoli and Seafood Pie
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Serves 4
20 mins prep time
40 mins cook time
recipe courtesy of our friends at tenderstem.co.uk
Tenderstem Broccoli and Seafood Pie is a rich, comforting, and elegant dish that brings together delicate seafood, vibrant green vegetables, and a creamy sauce all encased in golden, flaky pastry. Perfect for family dinners, special occasions, or a cosy weekend meal, this pie offers a wonderful balance of indulgence and freshness in every bite.
At the heart of the dish is a selection of seafood, often including white fish, prawns, and sometimes scallops or smoked fish for added depth. The seafood is gently cooked to preserve its natural sweetness and tender texture. As it warms, it releases subtle briny flavours that enrich the sauce and create a beautifully layered base.
Tenderstem® broccoli adds a fresh, slightly nutty flavour and a vibrant pop of colour to the pie. Lightly blanched or steamed before being incorporated, it retains a gentle crunch that contrasts perfectly with the soft seafood and creamy filling. Its mild, earthy taste helps balance the richness of the dish while adding a nutritious element.
The sauce is creamy, smooth, and full of flavour, typically made with butter, milk or cream, and often enhanced with garlic, shallots, white wine, and herbs such as dill, parsley, or chives. This creates a velvety consistency that coats the seafood and broccoli beautifully, bringing everything together in a harmonious blend.
Once the filling is prepared, it is topped with buttery mashed potato and baked until golden brown and crisp. As it cooks, the potatoes become light, deliciously crisp, providing the perfect contrast to the rich and creamy filling beneath.
Tenderstem Broccoli and Seafood Pie is best served hot, straight from the oven, with a simple green salad or steamed vegetables on the side. Each spoonful delivers a comforting combination of tender seafood, creamy sauce, and fresh broccoli, making it a dish that is both satisfying and refined.
This pie is a perfect celebration of simple ingredients elevated through careful cooking, offering warmth, elegance, and delicious flavour in every serving.
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Ingredients
Filling
- 50g butter
- 1 medium onion, chopped
- 50g flour
- 150ml white wine
- 300ml milk
- 200g Tenderstem® broccoli
- 500g skinless salmon fillet cut into approx. 3cm cubes
- 200g raw, peeled tiger prawns
- 3 eggs, hard boiled and chopped
- 1 tbsp chopped dill or parsley
Mashed Potato Topping
- 900g potatoes
- 4 tbsp milk
- 50g butter
- 50-75g cheddar, grated
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Method
- Pre-heat the oven to 200°c, 180°c for a fan oven or gas mark 6.
- Melt the butter in a large saucepan and gently sauté the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.
- Cut the Tenderstem into bite-size pieces and stir into the sauce. Bring to a simmer and cook for about 5 minutes.
- Stir in the salmon and prawns, then return to the simmer. Cook for a few minutes, until the prawns are pink, before adding the eggs, dill or parsley, salt and pepper. Spoon into a large ovenproof dish and keep to one side.
- To make the topping, boil the potatoes in lightly salted water until tender.
- Drain well and then mash with the milk and half of the butter.
- Spread the mash over the pie filling, and dot with the remaining half of butter. Sit on a baking tray and scatter the cheese over the top. Place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.