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Quark Fish Pie

by Graham's the Family Dairy

This take on the classic fish pie recipe uses Graham’s Quark to make a lovely, creamy sauce.

Prep time

20 minutes

Cook time

1 hour and 10 minutes






Step 1

Pre-heat the oven to 160°F fan/180°C/gas mark 4.

Step 2

Boil the potatoes in salted water until tender, then drain well and mash, keep warm.

Step 3

Meanwhile, cut the fish into bite-sized chunks and mix with the prawns. Tip into a large pie dish and season to taste with salt and pepper.

Step 4

Whisk the Quark with the milk, cornflour, parsley and chives in a large bowl until smooth. Mix in the fish and tip into a pie dish.

Step 5

Beat the Quark into the warm mash and season to taste. Spoon the mash in blobs over the fish mixture, then use a fork to join them together making sure it is sealed all the way round the dish to prevent the sauce leaking out as it cooks. Set the dish on a baking tray and bake in the oven for 30-40 mins or until the potato is golden brown and the fish cooked.

Step 6

If it fails to brown enough, finish it off under a medium grill. Serve immediately.




For the mash topping:

  • 1.3kg floury potatoes, peeled
  • 250g Graham’s Natural Quark

For the filling

  • 350g raw peeled tiger prawns (thawed)
  • 450g skinned fresh cod or haddock or pollack Fillet (or a mixture)
  • 450g skinned smoked haddock or cod fillet
  • 500g Graham’s Natural Quark
  • 200ml semi-skimmed milk
  • 2 tbsps (30ml) cornflour
  • 4 tbsps (60ml) chopped fresh parsley
  • 2 tbsps (30ml) chopped fresh chives Salt and freshly ground pepper, to taste