Fish Pie
Author: Sol • Posted on: 2025-09-03
Description
Adapted by Anna from Jamie Oliver’s The Return of the Native Chef. The great thing about this recipe is that you don’t have to poach the fish first, which also makes it much less dry than other versions.
Ingredients
- 5 large potatoes, peeled & cut into 2.5cm dice
- 50g Butter
- 2-3 large eggs
- 2 large handfuls fresh spinach, roughly chopped
- 1 onion, finely chopped
- 1 large carrot, peeled and finely chopped
- Olive oil
- About 285ml single cream (Jamie says double)
- 3 large handfuls grated cheddar cheese
- 1 heaped teaspoon English mustard
- 1 large handful flat leaf parsley, finely chopped
- 450g skinless and boneless raw fish cut into strips (Anna uses a mix of even quantities of fillets of salmon, cod/haddock or other white fish and undyed smoked haddock)
- 150g raw prawns (optional)
Instructions
Preheat the oven to 200° C. Boil eggs for 10-12 minutes until hard boiled, rinse to cool, peel and quarter them. Cut potatoes into medium chunks and simmer in salted water for 15 minutes until soft. Drain, return to the pan, add butter, a little warm milk, salt and pepper to taste, and mash well until smooth. Steam the spinach for a couple of minutes until wilted, drain and set aside.
In a separate pan, slowly fry the onion and carrot in a little olive oil for five minutes until soft, then add the cream and bring just to the boil. Turn to very low and add most of the grated cheese, lemon juice, mustard and parsley. Stir well till the cheese has melted.
Put the fish, spinach and eggs into a suitable earthenware dish, pour over the creamy sauce and mix gently. Spread the mash on top, fluffing it up with a fork. Sprinkle a little more cheese on the top and bake in the oven for about 30 minutes until the potato is golden and all is cooked.
Serve with a green vegetable (and ketchup for those who like it!).
Comments (0)
No comments yet. Be the first to comment!
Log in to comment.