Fish Pie
"This is a pretty simple take on fish pie, by Jamie Oliver, which doesn't involve any poaching of fish or making a bechamel sauce. You can use whatever fish you choose. If you like your fish pie to be creamier, feel free to add a few tablespoons of creme fraiche or heavy cream. This is great served with a fresh, green salad or steamed veggies. Make it yours!"
photo by Dreamer in Ontario
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- sea salt & freshly ground black pepper, to taste
- 2 1⁄4 lbs potatoes
- 1 carrot, peeled
- 2 celery ribs
- 6 ounces cheddar cheese, grated
- 1 lemon, zest and juice
- 1⁄2 fresh red chili pepper, finely chopped
- 4 sprigs fresh Italian parsley, stems and leaves finely chopped
- 10 ounces salmon fillets, skin off and bones removed
- 10 ounces cod fish fillets or 10 ounces finnan haddie, skin off and bones removed
- 1⁄4 lb large shrimp, raw, peeled
- 3 tablespoons olive oil, divided (or more, to your taste)
-
Optional
- fresh spinach, handful, chopped
- 2 ripe tomatoes, quartered
directions
-
Prep the fish pie:
- Preheat oven to 400 degrees F. and bring a large pan of salted water to boil.
- Peel the potatoes and cut into 3/4 inch chunks.
- Once the water is boiling, add the potatoes and cook for about 12 minutes, until soft. (stick a knife or fork into them to test).
- Meanwhile, grate the carrot, celery and cheddar cheese right into a large, deep baking dish. Add the zest of the lemon, chile and parsley.
-
Cook and serve the fish pie:
- Cut the salmon and cod, or finnan haddie, into bite-sized chunks and add to the pan with the shrimp.
- Squeeze the juice from the zested lemon (take out seeds) and drizzle with approximately 1 T. olive oil, use your judgement. Add a good pinch of salt and pepper.
- *If you want to add spinach and/or tomatoes, do so now.
- Mix everything together well.
- By now the potoates should be cooked, so drain them in a colander and return them to the pan. Drizzle with some olive oil, aprrox. 2 T. using your judgement, and add a pinch of salt and pepper. Mash until smooth.
- Spread the mashed potoates evenly over the top of the fish and grated veggies.
- Put in your preheated oven and cook for about 40 minutes, or until cooked through, crispy and golden on the top.
- Serve it up!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is delicious! I love the chunks of fish and shrimp with a mashed potato topping. For the fish I used a combination of wild Pacific salmon, sole and jumbo shrimp. Margarine was used in the mashed potatoes instead of olive oil. DH doesn't like spicy food so I used half a sweet red pepper rather than chili pepper. I used tomatoes from my garden as well. Thanks for sharing this wonderful recipe. -
I'd seen Jamie Oliver making this fish pie on tv using smoked fish...I didnt have any smoked fish but was given 1kg of hoki fillets and decided to use that along with a small salmon fillet. <br/>It's a simple to put together dish with maximum flavour and I will always make my fish pie in this way. I used 2 Tblsp of creme fraiche but frankly dont think its needed. I also added the spinach.<br/>My husband isnt too keen on fish (other than fish and chips) but as soon as he'd finished he looked at me and said...'Mmmm, that was really delicious'<br/>Definite keeper.
Tweaks
-
This is delicious! I love the chunks of fish and shrimp with a mashed potato topping. For the fish I used a combination of wild Pacific salmon, sole and jumbo shrimp. Margarine was used in the mashed potatoes instead of olive oil. DH doesn't like spicy food so I used half a sweet red pepper rather than chili pepper. I used tomatoes from my garden as well. Thanks for sharing this wonderful recipe.
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
