I recently tried Jamie Oliver’s fish pie recipe, drawn in by its promise of simplicity and flexibility. While Jamie makes it look effortless in his videos, I discovered that grating ingredients took longer than expected – maybe it’s my grater, or maybe it’s just me! This comforting British classic serves 4-6 people, though I’ll admit I managed to eat about two portions myself in one sitting.
Looking to keep costs down, I opted for catfish from my local fish shop, proving Jamie’s point about the recipe’s adaptability. The beauty of this dish lies in its versatility – you can use any combination of fish you prefer, from budget-friendly options to luxury seafood.
Fish Pie
A comforting British fish pie adapted from Jamie Oliver's recipe, featuring flaky fish, vegetables, and a golden potato topping. This flexible recipe works with any type of fish and serves 4-6 people, perfect for family dinners or meal prep.
Ingredients
- 1 kg mixed fish fillets (cod, salmon, or catfish)
- 1 kg potatoes, peeled and quartered
- 2 carrots, grated
- 1 large onion, finely chopped
- 2 cups fresh spinach
- 1 cup frozen peas
- 40g mature cheddar, grated
- 2 tablespoons butter
- 1 lemon, juiced and zested
- 1 heaped teaspoon English mustard
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes in salted water until tender.
- Meanwhile, poach fish in milk until just cooked.
- Remove fish, reserving the poaching milk.
- Mash potatoes with butter and season well.
- In a large bowl, combine grated carrots and chopped onion.
- Flake the cooked fish into the vegetable mixture.
- Add spinach, peas, and lemon juice.
- Pour in reserved milk and add mustard.
- Mix everything together gently.
- Transfer mixture to a baking dish.
- Top with mashed potatoes.
- Sprinkle with grated cheese.
- Bake for 30-35 minutes until golden and bubbling.
Notes
For best results, mix the filling ingredients in a separate bowl rather than the baking dish to ensure even distribution of cheese and vegetables. If your mashed potato topping seems a bit scant, you can bulk it up by adding an extra potato or two to the recipe.
This pie freezes well for up to 3 months. Simply defrost overnight in the refrigerator and reheat until piping hot. For a richer version, try adding prawns or smoked fish to the mixture. Serve with ketchup on the side, as suggested in the original recipe.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 17gSodium: 550mgCarbohydrates: 35gFiber: 6gProtein: 28g
Additional Photos
