Fantastic Fish Pie

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This hearty and comforting fish pie recipe by Jamie Oliver is a guaranteed crowd-pleaser. Packed with flaky fish, creamy mashed potatoes, and a rich vegetable sauce, it’s a classic British dish perfect for a cozy night in. Here’s everything you need to know to create this culinary masterpiece, complete with ingredients, step-by-step instructions, nutritional information, and answers to frequently asked questions.


Fantastic fish pie
Fantastic fish pie

For the Fish Filling:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 leek, white and light green parts only, thinly sliced
  • 2 celery stalks, thinly sliced
  • 400g (14 oz) chopped tomatoes
  • 100ml (3.5 fl oz) dry white wine (optional)
  • 400ml (14 oz) fish stock
  • 1 bay leaf
  • 400g (14 oz) mixed white fish fillets, cut into large chunks (cod, haddock, pollock, etc.)
  • 100g (3.5 oz) cooked prawns (shrimp)
  • 1 tablespoon chopped fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • For the Mashed Potato Topping:
  • 800g (28 oz) potatoes, peeled and cut into chunks
  • 125ml (4.2 fl oz) milk
  • 50g (1.8 oz) butter
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. Prepare the Filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, leek, and celery. Sauté for 5-7 minutes, or until softened.
    2. Add the chopped tomatoes, white wine (if using), fish stock, and bay leaf. Bring to a simmer and cook for 10 minutes, or until slightly thickened.
    3. Increase the heat slightly and add the fish fillets. Season with salt and pepper. Gently simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
    4. Remove the pot from the heat and stir in the cooked prawns and thyme leaves. Season to taste with additional salt and pepper, if needed.

    2. Make the Mashed Potatoes: While the fish filling simmers, cook the potatoes in a pot of boiling salted water until tender, about 15-20 minutes. Drain well and return to the pot.
    3. Add the milk and butter to the potatoes. Mash with a potato masher or use a hand mixer until smooth and creamy. Season with salt and pepper to taste.

    3. Assemble and Bake: Preheat your oven to 200°C (400°F). Transfer the fish filling to a large baking dish. Top with the mashed potatoes, spreading evenly to cover the surface.
    4. Bake for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbling around the edges.

    5. Serve: Let the fish pie cool slightly before serving. Enjoy hot with a side of steamed vegetables or a simple green salad.

    Nutrition Facts (per serving):

    Calories: Approximately 500 kcal

  • Fat: 25g
  • Saturated Fat: 10g
  • Carbohydrates: 50g
  • Sugars: 5g
  • Protein: 40g
  • Sodium: 500mg (depending on added salt)

  • Please note: This is an approximate nutritional breakdown and may vary slightly depending on the specific ingredients used.

    Frequently Asked Questions (FAQs)

    1. Can I use different types of fish?

    Absolutely! You can substitute any firm white fish fillets you prefer, such as cod, haddock, pollock, or a combination.

    2. Can I make this fish pie ahead of time?

    Yes, you can assemble the fish pie completely up to 24 hours in advance. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, preheat the oven and bake for 25-30 minutes, or until heated through.

    3. What can I substitute for white wine?

    If you don’t have white wine on hand, you can use an equal amount of additional fish stock or chicken broth.

    4. Can I make this fish pie gluten-free?