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“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!”
1hr 30mins

Ingredients Nutrition


  1. Prep the fish pie:
  2. Preheat oven to 400 degrees F. and bring a large pan of salted water to boil.
  3. Peel the potatoes and cut into 3/4 inch chunks.
  4. 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).
  5. Meanwhile, grate the carrot, celery and cheddar cheese right into a large, deep baking dish. Add the zest of the lemon, chile and parsley.
  6. Cook and serve the fish pie:
  7. Cut the salmon and cod, or finnan haddie, into bite-sized chunks and add to the pan with the shrimp.
  8. 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.
  9. *If you want to add spinach and/or tomatoes, do so now.
  10. Mix everything together well.
  11. 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.
  12. Spread the mashed potoates evenly over the top of the fish and grated veggies.
  13. Put in your preheated oven and cook for about 40 minutes, or until cooked through, crispy and golden on the top.
  14. Serve it up!

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