Jamie’s Fish Pie

Name: Jamie’s Fish Pie
Total time: 3600 s
Yield: At least 4 portions
Cuisine: British
Ingredients: 4 large potatoes (5 if smaller); 2 eggs; 2 handfuls spinach; 1 onion; 1 carrot; 1-2 celery stalks; 1 tbsp Olive oil, for frying; 250 ml single cream (or 1/3 cup goat yogurt); 1 tbsp lemon juice (omit if using yogurt); 1/2-1 cup grated cheddar (optional, can replace with goat cheddar or other cheese); 2 tsp Dijon mustard; 1 handful parsley or dill; 500 grams white fish, cut into chunks (haddock, cod, hake, etc); 2-4 tbsp butter (depending on your preference); Pinch nutmeg; Salt and pepper

Genna @genlato_

Bristol

The fish pie my mom makes, adapted from Jamie Oliver’s recipe.

The original recipe calls for single cream, which I’ve replaced with goat yogurt, a dairy product I can actually digest. If you use it instead of cream, don’t add the lemon juice as it will make it too acidic. In the past I’ve also added soft goat cheese for a richer taste, if you like the tanginess (which I do). I made this version with a white fish mix from Piper’s Farm, which supplies local and sustainably raised meat and fish.

The fish pie my mom makes, adapted from Jamie Oliver’s recipe.

Genna @genlato_

Bristol

The fish pie my mom makes, adapted from Jamie Oliver’s recipe.

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Ingredients

1 hour

At least 4 portions

4large potatoes (5 if smaller)
2eggs
2 handfulsspinach
1onion
1carrot
1-2celery stalks
1 tbspOlive oil, for frying
250 mlsingle cream (or 1/3 cup goat yogurt)
1 tbsplemon juice (omit if using yogurt)
1/2-1 cupgrated cheddar (optional, can replace with goat cheddar or other cheese)
2 tspDijon mustard
1 handfulparsley or dill
500 gramswhite fish, cut into chunks (haddock, cod, hake, etc)
2-4 tbspbutter (depending on your preference)
Pinchnutmeg
Salt and pepper

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Steps

1 hour

1

Preheat oven to 220 C. Put a pot of water to boil, half full and salted.
2

Chop potatoes into 3cm chunks, finely chop onion, carrot and celery.
3

Once the water is boiling, add chopped potatoes. When it comes back to a boil, add eggs to the same pot and boil for 8 minutes.
4

Once the timer is done, remove eggs and place in cold water to cool.
5

While the potatoes keep cooking, heat a separate frying pan with olive oil and and gently fry the onion, celery and carrot for a few minutes until softened. Add the spinach to wilt, then add the cream or the goat yogurt and Dijon. Take off the heat.
6

Chop the fish if you haven’t already and place in a large casserole dish. Add the lemon juice (unless you’re using yogurt), the cheese, chopped parsley and mix. Top with the vegetable and cream mix.
7

Peel and quarter the eggs and lay them on top of the vegetable mix.
8

Once the potatoes are cooked, drain in a colander, return to the pot and mash adding butter, nutmeg and salt and pepper to taste. I like a lot of butter in my mashed potatoes.
9

Layer mashed potatoes on top of the pie filling. I like to keep the mash in fluffy chunks rather than smoothing out the top so that it browns nicely. You can also add more cheese on top here if you fancy.
10

Bake for 25-30 minutes until the top is golden.
11

Serve with a side salad of rocket or other green leaves or vegetables.

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Genna @genlato_

on February 23, 2025 00:09

Bristol

Hello! I’m Genna 👋 Born and raised in California, currently living in the UK 🇺🇸🇬🇧My home cooking is inspired by sustainable living, using whole food and high quality ingredientsn 🌱 I’ve recently started growing my own food in my garden, and I love learning about ethical and sustainable food systems! I enjoy both baking and cooking, and will always take on a challenge to adapt recipes to different dietary requirements or preferences.