Fish pie
Hearty, creamy and super-satisfying
Fish pie
Hearty, creamy and super-satisfying
“This delicious fish pie is a great excuse to pack in the veg, so use whatever you have to hand – even frozen peas! Instead of plain old mash, I’ve created a crispy root veg topping to add colour and texture – it’s a bit like a rosti, only baked instead of fried. Give it a go. ”
Serves 10
Cooks In1 hour plus chopping
DifficultyNot too tricky
Nutrition per serving
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Calories 447 22%
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Fat 16.9g 24%
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Saturates 6.5g 33%
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Sugars 20.8g 23%
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Salt 0.5g 8%
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Protein 30.9g 62%
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Carbs 46g 18%
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Fibre 7.6g -
Of an adult's reference intake
Recipe From
Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
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Ingredients
- 200 g alliums (shallots, onions, leeks)
- 400 g green veg (courgettes, peas)
- 2 kg mixed veg/root veg (potato, carrot and butternut squash)
- 30 ml olive oil
- 400 g leafy greens (spinach, kale)
- 2 litres white base sauce
- 1 kg mixed fish (salmon, cod, haddock, pollock) , skin off, scaled & pin-boned, from sustainable sources
Tap For Method
Recipe From
Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
Tap For Ingredients
Method
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Preheat the oven to 180°C/350°F/gas 4.
- Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg.
- Place a large pan big enough to hold all the ingredients on a medium heat with the oil.
- Add the alliums and cook for 5 minutes, or until softened. Add the green veg, cook for 5 minutes more, then tip in the leafy greens and leave to wilt for a further 5 minutes.
- Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste.
- Roughly chop the fish into 2.5cm chunks and stir it through the sauce.
- Transfer to a deep oven tray (40cm x 60cm), smoothing it out into the corners.
- Scatter the grated root veg over the pie mixture.
- Bake in the oven for 40 minutes, or until golden and bubbling.
Tips
If you prefer a more classic fish pie topping, simply boil your root veg and mash with a little butter. Spread it over the pie, fluff it up with a fork and bake until golden.
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Recipe From
Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
© 2022 Jamie Oliver Enterprises Limited
© 2022 Jamie Oliver Enterprises Limited