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.

amie Oivers fantastic fish pie recipe

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.

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Jamie Oivers fantastic fish pie

amie Oivers fantastic fish pie recipe

Jamie Oliver’s fantastic fish pie recipe

  • Author: Sam
Scale

Ingredients

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

12 celery stalks, finely diced

extra virgin olive oil fro frying

250ml cream

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)

Instructions

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

 

Keywords: Fish pie, Jamie Oliver, fantastic fish pie, best ever fish pie

 

 

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5 Comments

  1. This is beautiful. When my now son-in-law first came for Thanksgiving, who’s British, I made something similar for him. I don’t remember how it compares, but yours sounds absolutely delicious!

  2. Rosemary Crawford George

    I saw this recipe of Jamie posted someplace else and it said to serve the potatoes on top or below the fish, yours seems to put it on top, i plan to serve it on bottom and fish on top this time, as i did put extra cheese and a few bread crumbs on top of the fish mixture in the pan which was quite full . Well see how it turns out, your recipe doesnt really state to put the potatoes on top, unless i missed that step. I also added some procuitto to the onion carrot and celery mix and used dill instead of parsley.

  3. Sam

    Hi Rosemary, I have never seen this pie or any other fish pie where the potato is on the bottom. It would not be a pie then. The wet sauce would soak into the mash making it very wet and unpleasant. The image very clearly shows the mash on top. I have updated the recipe to be more specific

  4. I’m confused about the eggs. it doesn’t say what to do with them…cook them for eight minutes with the boiling spuds…but then what?

  5. Sam

    Hi CW – apologies for the error, I have rectified the recipe. The eggs go in with the fish and vegetable mix and just before you add the potato on top

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