Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
Hearty, creamy and super-satisfying
About the recipe
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 From
Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
200g alliums (shallots, onions, leeks)
400g green veg (courgettes, peas)
2kg mixed hard/root veg (potato, carrot and butternut squash)
30ml olive oil
400g leafy greens (spinach, kale)
2 litres white base sauce
1kg mixed fish (salmon, cod, haddock, pollock), skin off, scaled & pin-boned, from sustainable sources
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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