Jamie Oliver's Fish Pie
User Reviews
4.4
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8
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Course
Dinner
Jamie Oliver's Fish Pie
Description
Jamie Oliver's Fish Pie combines a mixture of hake, smoked haddock, and prawns poached in milk with bay leaf to gently cook the seafood while infusing the milk with flavor. The fish is flaked and combined with a sauce made from sautéed onion, carrot, and garlic thickened with flour and enriched with English mustard, cheddar cheese, and lemon juice. This savory filling is seasoned and layered in an oven-proof pan.
The mashed potato topping is prepared by boiling peeled potatoes until soft, mashing them, and mixing in defrosted peas, butter, and lemon zest. The pea-infused mash adds a slight sweetness and color contrast to the topping. The mashed potato is spread over the fish filling and formed with spoon indents that crisp during baking in the oven at 200°C.
The baked fish pie delivers creamy, tender seafood beneath a smooth, lightly crispy mashed potato crust. Its balance of smoked and fresh fish, sharp mustard notes, and cheese richness make it suitable as a comforting main dish. It can be served on its own or with a simple green vegetable or salad.
Ingredients
for the mashed potato topping
- 1 kg potato peeled and chopped into large chunks
- 400 g peas frozen
- 2 tablespoons butter
- lemon zest of 1
- salt to taste
- black pepper to taste
for the fish pie filling
- 500 ml milk 2 cups
- 1 bay leaf
- 200 g hake fillets frozen
- 200 g haddock fillets frozen, smoked
- 200 g prawns frozen, shelled
- 2 onion finely chopped
- 2 carrot finely chopped
- 2 garlic finely chopped, cloves
- 3 tablespoons flour
- 1 English mustard heaped teaspoon
- 40 g cheddar cheese mature, grated, 1/2 cup
- lemon juice of 1
- salt to taste
- black pepper to taste
- 2 onion finely chopped
- 2 carrot finely chopped
Instructions
- Place the potatoes in a large pot of boiling water or in a steamer and cook until soft.
- Pour boiling water over the peas to de-frost them then blend in a food processor.
- Mash the potatoes then mix in peas, butter and lemon zest. Season to taste.
- Pre-heat the oven to 200°c.
- To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
- In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
- Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
- Add the English mustard and fish and stir well then add the cheese and lemon juice and stir.
- Season to taste.
- Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
- Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
- Remove from the oven and allow to cool for 10 minutes then serve.
User Reviews
Overall Rating
4.4
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