Its been nearly 11 years since I started this food blog and here I am publishing Jamie Oliver’s fantastic fish pie recipe again. Good things should be shared thrice right? It first went up 2 months after I started this website and over the years has remained one of the biggest posts for me. It’s also one of my all-time favourite comfort food recipes and the best fish pie I know. I reshot it for the giveaway I’m running on my Instagram page with Readers Warehouse and because the image really needed an update.
The suggestion to eat this fish pie with baked beans in tomato sauce is an absolute must. Trust me when I say its delicious. I also like to serve it with steamed green beans that I have tossed with lemon juice, olive oil and some chopped red onion.
So defying all sensible SEO principles I hold (and actually this is secretly a little SEO experiment), here is the recipe again.
*Cooks Notes – In this rendition, I used 2/3 salmon and 1/3 smoked haddock, and I also used about 200gms more fish than the recipe. It’s easy to adapt to your own taste preference.Print
Jamie Oivers fantastic fish pie
Jamie Oliver’s fantastic fish pie recipe
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) – or grated
1 – 2 celery stalks, finely diced
extra virgin olive oil fro frying
2 good handfuls grated Mature Cheddar cheese or Parmesan (or half and half)
juice of 1 lemon
1 heaped tsp Dijon mustard (or English mustard)
1 large handful flat-leafed parsley, finely chopped
500gm- 650gms smoked haddock cut into biggish chunks. You could use any firm white fish – cod, hake, kingklip or salmon. 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 (I like white pepper in this dish)
Preheat oven to 220 degrees C / 425F
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, drain and allow to cool.
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. Arrange the quartered eggs evenly across the mix.
When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg. Spread over the top of the fish mixture.
You could drizzle a bit more oil or melted butter over the top to get a browner finish or sprinkle over more cheese if you really wanted to be decadent and get some more crunch
Bake for about 25 – 30 mins – until golden
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