I decided to make Jamie Oliver’s fantastic fish pie again for a couple of reasons:
This recipe for Jamie Oliver’s fish pie is the best I have ever eaten, so any excuse to make it and I will jump at the chance.
The awesome part is once you make it a few times you can start adding and adapting to it as you go. I used a mature cheddar this time, but in the past, I have used Parmesan or Pecorino (all equally as nice). I also added a finely chopped celery stalk, and I used reduced-fat cream because I find it as thick and as delicious but with 70% less fat, its a no-brainer for me. But the choice of how indulgent you want to go is yours.Print
Jamie Olivers fantastic fish pie
Jamie Oliver’s fantastic fish pie.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
5 large potatoes peeled and diced (about 3 cm)
salt and pepper
2 free-range eggs (leave out if you don’t like)
2 handfuls spinach (I used 1 x 200gms packet of baby spinach)
1 onion finely chopped
1 carrot chopped/diced (small)
1 – 2 celery stalks, finely diced
extra virgin olive oil
2 good handfuls grated parmesan or mature Cheddar cheese
juice of 1 lemon
1 heaped tsp Mustard (either English or Dijon)
1 large handful flat-leafed parsley, finely chopped
500gm smoked haddock cut into biggish chunks. You could use any nice firm white fish – cod, hake, kingklip etc. I think salmon could also work – or a mix of salmon and whitefish.
As much butter as you dare to add to your mash along with
Nutmeg (optional) – a light grating in the mash
Salt and pepper
Preheat oven to 220 degrees C
Chop all the things, juice the lemon and get everything ready to cook
Boil the potatoes in salted water for a couple of minutes
Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters
Place a colander or sieve over the boiling potatoes and empty the spinach and put the lid on and steam for about 2 minutes. Remove and drain.
In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil briefly then remove from the heat.
Add the cheese, lemon juice, parsley and mustard along with the spinach (which you have squeezed and chopped up) with the fish into an appropriately sized oven dish and mix together with the cream mixture.
When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg.
You could drizzle a bit more oil or melted butter over the top to get a browner finish. You could also sprinkle over some more cheese if you really wanted to be decadent and get some more crunch
Bake for about 25 – 30 mins – until golden
- Serving Size: 4
Keywords: Fish pie, Jamie OLiver, fantastic fish pie, best ever
Jamie recommends serving this pie with baked beans in tomato sauce and I wholeheartedly agree. That and a salad or my warm zesty green beans.
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