“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. ”
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.
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.