Fish pie

Hearty, creamy and super-satisfying

Fish pie

Fish pie

Serves Serves 10
Time Cooks In1 hour plus chopping
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 447 22%
  • Fat 16.9g 24%
  • Saturates 6.5g 33%
  • Sugars 20.8g 23%
  • Salt 0.5g 8%
  • Protein 30.9g 62%
  • Carbs 46g 18%
  • Fibre 7.6g -
Of an adult's reference intake
Tesco Community Cookery School with Jamie Oliver
Recipe From

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver
Tap For Method

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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tesco Community Cookery School with Jamie Oliver
Recipe From

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. Preheat the oven to 180°C/350°F/gas 4.
  3. Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg.
  4. Place a large pan big enough to hold all the ingredients on a medium heat with the oil.
  5. 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.
  6. Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste.
  7. Roughly chop the fish into 2.5cm chunks and stir it through the sauce.
  8. Transfer to a deep oven tray (40cm x 60cm), smoothing it out into the corners.
  9. Scatter the grated root veg over the pie mixture.
  10. 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.

Please enable targetting cookies to show this banner
Tesco Community Cookery School with Jamie Oliver
Recipe From

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver