It’s 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.
The suggestion to eat this fish pie with baked beans in tomato sauce is an absolute must. Trust me when I say it’s 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.
How to make Jamie Oliver’s fish pie:
- First, boil the water to make the mashed potatoes. You will also cook the eggs in this water so there is no need to use another pot.
- Gently fry the vegetables while the potatoes are cooking, then add the spinach to wilt, cream, and mustard.
- While the potatoes are boiling you can prepare the fish. This goes into this dish raw so there is no pre-cooking required.
- Assemble the dish by mixing the raw fish with the vegetable and cream/cheese mixture. Add and mix in the grated cheese, lemon juice, and chopped parsley.
- Nestle the quartered eggs into the fish mixture.
- Mash your potatoes with loads of butter and dollop on top of the fish mixture.
- Drizzle additional olive oil or melted butter over the potatoes to allow them to go a more golden brown (optional).
Can you make fish pie in advance?
You can make the fish pie in advance by assembling the pie and covering it with the mashed potato. Cover and refrigerate until you want to bake and serve it. This is better than baking it and reheating it again which could result in the fish being overcooked.
Can you freeze fish pie?
This is not the best dish to make and freeze because the fish will give off water in the freeze-thaw process. Mashed potato also does not thaw well. If you have to freeze it, do so before it is baked, and omit the boiled eggs from the recipe.
You might also like these delicious seafood recipes:
- The best luxurious fish pie with cheesy mash
- Baked whole trout with herbs and lemon
- Mussels with white wine garlic and cream
- Creamy salmon pasta with spinach, capers & lemon
- Trout en Papillote with fennel
- Prawn pasta with tomato, garlic & cream
- Herb & fennel crusted salmon
Jamie Oivers fantastic fish pie
- 5 large potatoes peeled and diced about 3 cm
- Salt and pepper
- 2 free-range eggs leave out if you don’t like them
- 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 for frying
- 250 ml cream
- 2 good handfuls of grated Mature Cheddar cheese or Parmesan or half and a half
- juice of 1 lemon
- 1 heaped tsp Dijon mustard or English mustard
- 1 large handful of flat-leafed parsley finely chopped
- 500 gm- 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
- 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 setting aside.
- 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 a boil. add the spinach leaves and dijon and stir to wilt.
- Place the fish into an appropriately sized oven dish and add the chopped parsley, lemon juice, and grated cheese. Pour over the vegetable and cream and mix together. Arrange the quartered eggs evenly across the mix pressing them in.
- 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.
- Serve with heated baked beans in tomato sauce and blanched green beans (or other green vegetables/salad of your choice)