Who doesn't love a hearty fish pie to kick off Autumn? Jamie Oliver saved us with his fresh pasta and bread making antics during lockdown and now that we're after more comfort food, he's back with a British classic. Oh, and of course he's put this recipe together with our pockets in mind... A budget friendly dish that you would be delighted to tuck into at a restaurant.
The best thing about fish pie? It's super adaptable... Jamie suggests a bog standard fish mix in this recipe but makes it clear that your choice of filling depends on what you like and, quite frankly, what you have knocking about.
Delicious, fuss-free and healthy, this fish pie is a certified family staple (Jamie has confirmed it's an Oliver family favourite, too). A comfort food that never fails to disappoint, you won't believe how easily you can chuck this fish pie together. So, find out how to make this fish pie below, and head on over to our food hub for loads more brilliant recipes and meal inspiration.
- Special thanks to Tesco for sharing this recipe with us
How to make Jamie Oliver's fish pie
Want to make Jamie Oliver’s fish pie? You will need:
- 1.2kg baby potatoes
- 2 carrots
- olive oil
- 80g plain flour
- 800ml semi-skimmed milk
- 50g mature Cheddar
- 150g baby spinach
- 165g raw peeled prawns
- 340g fish pie mix
- 2 tsp English mustard
1. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. Scrub the potatoes and cook in a large pan of boiling salted water for 15 mins, or until cooked through. Meanwhile, scrub the carrots and slice very finely.
2. Put three tbsps oil in a large shallow ovenproof casserole pan on a medium-low heat, then stir in the flour. Cook for one min, then gradually pour in the milk, stirring continuously, until you have a smooth sauce. Coarsely grate in the cheese, then stir in the carrots. Season and simmer on a low heat for five mins.
3. Drain the potatoes and leave to steam-dry. Roughly chop the spinach and stir into the cheese sauce. Remove the pan from the heat, then stir in the prawns, fish pie mix and mustard.
4. Mash the potatoes with one tbsp oil and a pinch of sea salt and black pepper, then spoon on top of the creamy fish filling. Bake for 30 mins, or until golden and bubbling. Lovely with a dressed green salad.
Freezing and defrosting a fish pie
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to one to three months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.