Snapper, Fennel and Potato Pie

The humble pie, harking back to ancient Egypt, has certainly come a long way since those early days many centuries ago. And, as one of the most inventive dishes to play around with in the kitchen, the pie’s adaptive nature means it’s an essential recipe to have down pat.

For a new spin on an old classic, chef Matt Golinski has curated this Snapper Fennel and Potato Pie a savoury baking treat you just have to try.

A tip from Matt: when buying Sebago potatoes, reach for the dirtiest ones they’ll always get you the best possible mash.

Snapper, Fennel and Potato Pie

Serves: 8


750g snapper fillet, in 2cm dice
1 onion, diced
1 clove garlic, sliced
1/2 cup celery, diced
1 leek, washed and diced
1 large fennel bulb, diced
1 teaspoon fennel seeds
50g butter
50g flour
500ml chicken stock, heated
1/4 cup parsley, roughly chopped
1kg Sebago potatoes, peeled and diced
50g plus 2 tablespoons butter
100ml cream
Salt and white pepper


In a heavy-based pan, fry the snapper pieces until lightly coloured all over and transfer to a deep-sided baking dish. In the same pan, sauté the onion, garlic, celery, leek, fennel and fennel seeds in butter until soft. Add the flour and stir over the heat for a couple of minutes, then slowly stir in the hot chicken stock and simmer until thickened. Season with salt and pepper.

Mix the fennel mixture through the fish and press down with the back of a kitchen spoon to form a flat, even layer. Refrigerate until cold.

Cover the diced potatoes with cold water, bring to the boil and simmer until soft. Drain and immediately pass through a sieve, or mash finely with a potato masher.

Heat the 50g of butter and cream and stir through the potatoes. Season with salt and white pepper. Pipe the potato on top of the fish mixture. Melt the 2 tablespoons of butter and brush gently on top of the potato.

Bake for 30 minutes at 180C or until the potato is crispy and golden.

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