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Jo Pratt's Tenderstem Broccoli and Seafood Pie

This recipe for Jo Pratt's Tenderstem Broccoli and Seafood Pie has been reproduced courtesy of

Go British with Tenderstem broccoli during British Food Fortnight

Celebrate the great British nation’s delicious, diverse and ever expanding range of home grown food during British Food Fortnight (18th September to 3rd October) with a selection of special home grown recipes from Tenderstem broccoli.

Now in its ninth year, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces, and thanks to the efforts of Tenderstem broccoli growers across the country, British Tenderstem broccoli is now in good supply across the UK from early June through to late November.

Tenderstem broccoli has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it's deliciously succulent. As the name suggests, Tenderstem broccoli is tender from floret to stem the whole vegetable can be eaten, unlike ordinary broccoli, which tends to have a thicker, more fibrous stem.

Below is a recipe that can be made using delicious British produce.

For more ideas on how to cook with delicious British Tenderstem broccoli visit

This creamy, comforting pie is a wonderfully versatile Autumn recipe, as it’s simple enough to serve as a family supper or Sunday lunch, yet impressive enough to serve as a dinner party main course.

Tenderstem Broccoli and Seafood PieIngredients for Tenderstem Broccoli and Seafood Pie

For the filling:
40g butter
1 medium onion, chopped
40g flour
150ml white wine
300ml semi skimmed milk
200g British Tenderstem® broccoli
500g skinless Scottish salmon fillet cut into approx. 3cm cubes
3 British Lion mark eggs, hard boiled and chopped
1 tbsp chopped dill or parsley

For the mashed potato topping:
900g potatoes
4 tbsp semi skimmed milk
10g butter
25g cheddar, grated

How to make Tenderstem Broccoli and Seafood Pie

  • 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, then return to the simmer.
  • Cook for a few minutes, 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 butter.
  • Spread the mash over the pie filling.
  • 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.


If you are making the pie in advance and storing in the fridge, allow a further 10 minutes cooking time.

Serves 6

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Published with permission of Tenderstem