Fish pie

Salmon, haddock & prawns, topped with mash

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close
Fish pie

Fish pie

Serves 4
Cooks In1H 10M
DifficultyNot too tricky
Nutrition per serving
  • Calories 557 28%
  • Fat 22.0g 31%
  • Saturates 9.0g 45%
  • Sugars 5.0g 6%
  • Protein 49.0g 98%
  • Carbs 42.2g 16%
Of an adult's reference intake
Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
BUY THE BOOK
Please enable targetting cookies to show this banner
Tap For Method

Ingredients

  • 1 kg potatoes
  • 1 carrot
  • 2 sticks celery
  • 150 g Cheddar cheese
  • 1 lemon
  • ½ a fresh red chilli
  • 4 sprigs of fresh flat-leaf parsley
  • 300 g salmon fillets , skin off, pin-boned, from sustainable sources
  • 300 g undyed smoked haddock fillets , skin off, pin-boned, from sustainable sources
  • 125 g raw peeled king prawns , from sustainable sources
  • olive oil
  • 1 good handful of baby spinach , optional
  • 2 ripe tomatoes , optional
Tap For Method
Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
BUY THE BOOK
Tap For Ingredients

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
  3. Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
  4. Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
  5. Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
  6. Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
  7. Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
  8. Dot and spread the mash evenly over the top of the fish and grated veg.
  9. Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.
Please enable targetting cookies to show this banner

Tips

Some supermarkets offer lovely packs of different fish and shellfish for using in fish pies – keep a look-out, and if you buy one you want it to be about 700 to 750g in weight for this recipe.

View Comments