A plate of fish pie

Fish pie

Salmon, haddock & prawns, topped with mash

A plate of fish pie

1 hr 10 mins

Not Too Tricky

serves 4

About the recipe

A real crowd-pleaser – swap in any fish you like in this versatile, comforting pie.


nutrition per serving

683

Calories


33.2g

Fat


11.3g

Saturates


4g

Sugars


2.6g

Salt


53.1g

Protein


45.7g

Carbs


4.7g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Ministry of Food

Jamie's Ministry of Food

By Jamie Oliver

Ingredients

1kg potatoes

1 carrot

2 sticks of celery

150g Cheddar cheese

1 lemon

½ a fresh red chilli

4 sprigs of fresh flat-leaf parsley

300g salmon fillets, skin off, pin-boned, from sustainable sources

300g undyed smoked haddock fillets, skin off, pin-boned, from sustainable sources

125g raw peeled king prawns, from sustainable sources

olive oil

optional: 1 good handful of baby spinach

optional: 2 ripe tomatoes

Top Tip

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.

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.

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