Jamie Oliver’s Fantastic Fish Pie Recipe
Jamie Oliver’s fantastic fish pie recipe is one of my all-time favourite comfort food dishes. It’s hearty, creamy, and layered with tender pieces of fish in a rich, velvety sauce, all topped with buttery mashed potatoes that bake to golden perfection. This classic British recipe is simple to make yet feels indulgent, whether you’re cooking for a family dinner or a cosy night in. Packed with flavour and goodness from fresh fish and herbs, it’s the kind of dish that always delivers comfort and satisfaction. Once you make it, you’ll understand why I think it’s the best fish pie recipe around.
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).
FAQ’s for Fish Pie
Can you make fish pie in advance?
Yes. You can prepare the fish pie in advance by assembling the filling and topping it with mashed potato. Cover and refrigerate until you are ready to bake and serve. This is better than baking and reheating, which can cause the fish to overcook.
Can you freeze fish pie?
It’s not the best dish to freeze because the fish releases water during the freeze-thaw process and mashed potato can turn grainy. If you must freeze it, do so before baking and omit the boiled eggs from the recipe.
What’s the best type of fish to use for a fish pie?
A mix of firm white fish such as hake, haddock, or cod works well. Adding salmon or a little smoked fish like haddock or snoek adds flavour and richness.
How can I prevent my fish pie from becoming watery?
Drain any excess liquid from the fish before adding it to the sauce. Make sure your sauce is thick enough to coat the back of a spoon before combining. Avoid overcooking the fish, which can cause it to release more liquid during baking.
Can I add vegetables to my fish pie filling?
Yes. Peas, leeks, spinach, or carrots are all good additions. If you add leafy greens, make sure they are wilted and drained so the pie doesn’t become watery.
Are there gluten-free or dairy-free versions of fish pie?
Yes. For a gluten-free version, replace the flour in the sauce with cornflour or a gluten-free blend. For dairy-free, use plant-based milk, vegan butter, and dairy-free cheese alternatives.
Can I use ready-made mashed potatoes?
You can, though homemade mash gives a better texture. If using store-bought mash, warm it slightly and loosen it with a splash of milk before spreading it over the filling.
How long does fish pie keep in the fridge?
Once baked, it will keep for up to two days in a sealed container in the fridge. Reheat gently in the oven until hot all the way through.
Can I make mini fish pies or individual portions?
Yes. Divide the filling into ramekins or small baking dishes, top with mashed potato, and bake until golden. These are great for entertaining or portion control.
What can I serve with fish pie?
This fish pie recipe pairs beautifully with buttered peas, steamed greens, roasted carrots, or a crisp green salad. For something heartier, serve it with crusty bread to mop up the sauce.
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.
Jamie Oivers fantastic fish pie recipe
Ingredients
- 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 mil single cream
- 1 cup grated Mature Cheddar cheese or Parmesan or half and a half
- 1 tbsp lemon juice
- 2 tsp Dijon mustard or English mustard
- 1 large handful of flat-leafed parsley finely chopped
- 500 grams 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.
- 2 tbsp or as much butter as you dare to add to your mash
- 1/4 tsp 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 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, grated cheese, and mustard. Pour over the vegetable and cream and mix. Arrange the quartered eggs evenly across the mix pressing them in.
- When the potatoes are cooked, drain them in the colander and mash them 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)
Notes
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
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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!
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.
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
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?
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
Hi Jamie. I like to use part sour cream instead of all plain cream in the recipe. makes it a bit more tangy.
I love to cook, but I’m not always the best at it. I watched Jamie Oliver’s fantastic fish pie video and was able to create a masterpiece of my own! This is an easy recipe that anyone can do.
I looked at other recipes which were basically, fish, potato eggs and white or cheese sauce. I like that this one has more vegetables added! The added spinach sounds yummo
How many people does this serve? I can’t tell if I’ll need to double the recipe.
Hi Katie, it serves 4 generously but easily 6 smaller portions with other sides
I must have added too much butter to the potatoes as when I went to take this out, it was very soupy. I stuck it under the broiler for a few minutes which sort of helped. If I make this next time, I’ll use a smaller dish and add salt to the cream mixture. I also used Cod so I wonder if the smoked haddock would have been better…I’ll try to find that.
Hi Megan, I think smoked fish (as I used really makes this dish) you could do half cod and half smoked cod. Your mash should not be runny at all. I have no idea what you did there. It should be dry and fairly stiff.
This recipe with its cream-based sauce sounds perfect for a friend’s weekend gathering that includes a coeliac, rather than fiddle with gluten free flour or other sauce thickeners. But… I want to cook it before I travel and then reheat thoroughly once I get there. Will it reheat ok? Also, would it freeze ok if I needed it to? Thanks.
Hi Jenny – glad you liked the sound of this fish pie. In my experience, mashed potato doesn’t really freeze well nor does the boiled egg. But it will work if you leave out the eggs. Often fish becomes watery when frozen/thawed so I have never done is before. I’m sure it will be ok but I haven’t tested it. Maybe better to freeze it before its been baked then thaw and bake it when you are ready. Making it in advance I would do the same. So make the pie, assemble it, cover it and refrigerate then bake it when you get there.
Just eaten my fish pie I added peas as didn’t have celery.
It was so easy to make and quick.
I served it with green beans.
Definitely served four people.
Have to say it was absolutely delicious and very filling. Thank you.
I’m so glad you loved this recipe Amanda and I love the idea of peas.
Made your recipe for Good Friday dinner – most enjoyable! I didn’t have any carrot so substituted parsnip. Also added a small amount of smoked fish for an added flavour.
Thank you for a new method for making a fish pie. :))
I put the potato in the fish mixture and topped it with puff pastry…delicious!
Adding pastry on top is an interesting addition Sonia, and I am glad you enjoyed it.
Hi Tony, I’m not sure what went wrong on your side but this is a very dry mixture. The fish is added in uncooked and topped with the sauteed vegetables and spinach whih is not very liquidy. You have defintely not made it properly as its a tried and tested recipe (from Jamie Oliver) and on my site for a decade.I have made it several times and it is never like. This is the first comment where this is happened and I have so many.
When do you add the tsp mustard?
Hi Karen, it doesnt really matter when you add it to the dish but with the cheese is good. I have updated the recipe.
I have now made this recipe a number of times . It works every time and is now one of our families favourite recipes – thank you 😊
Hi Sam can I make this ahead of time and refrigerate?
Hi Trish, I think you can althrough I have never done it. I do worry that it mught get a little watery if left in the fridge for too long. Just make sure the spinach is properly squeezed out before adding to the mixture.
Hi Nicola, I’m so glad you enjoyed this recipe. Its such a comforting classic.
Hi can I use from fish in this recipe?
Hi Jill, I am sorry I dont understand the question? Maybe you mean frozen fish? If thats what you maen you can just thaw it, drain any excess liquid and add it to the pie as per hte instructions.
This recipe was delicious and easy to follow. I made it last night and served it with green beans. I used cod because it’s what I had on hand. For the cheese, I used half Parmesan and half cheddar. I followed the recipe as written and wouldn’t change a thing. Thank you!
I’m so glad you loved it as much as I do Sury
Okay, while I prefer metric measure, this recipe mixes cups, grams, tbsp, cm, and mils (as in “250 mil single cream”). I assume a “mil” is a milliliter…
Sure looks good however, and I’ll be giving it a go tonight
Hi Scott – most of the important weights are in metric. The grated cheese is in a standard cup measure but you can add however much you like. Yes mil is millileter and 250 mil is a cup of cream.I hope you love it. This one doenst have to be 100% precise
Can you make itup the day before using raw fish. Leave overnight and then cook following lunchtime?
I see thawed frozen fish and tried to soak up as much liquid as possible but clearly there was still far too much as resulting “pie” has a lot of liquid bubbling away in there. So I baked an extra 10 minutes to try and get rid of some liquid and get it to brown on top, no wholly successfully. Also, recipe at the top say 15 min prep and 50 min cooking time. For it was a total of 1.5 hours prep plus all cooking and baking time.
Thanks for the feedback Nan – some fish can release a lot of liquid hence why I like to dry out hte thawed fsh before adding it to the pie.
Hi Carole yes this should work provided the fish is quite dry and doesnt release too much liquid overnight. I have not tested it this way but should work.
Yank from Los Angeles here. Had a spectacular fish pie a few years ago in a pub and always wanted to try to cook one. I used cod and Parmesan cheese in this. Fantastic recipe
The updated version isn’t as good as your previous one. We loved the previous one from about 6-8 months ago.
Hi Mel. I have never changed the recipe in any way. I do, from time to time, update the post with new information or revised content, but the recipe is exactly the same as it ever was.