Jamie’s Fish Pie
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.
Jamie’s Fish Pie
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.
Cooking Instructions
- 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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