Jamie Oliver's Fish Pie

Jamie Oliver's Fish Pie

Course Dinner, Fish, FIsh Pie
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Alida Ryder


for the mashed potato topping

  • 1 kg potatoes peeled and chopped into large chunks
  • 400 g frozen peas
  • 2 tablespoons butter
  • zest of 1 lemon
  • salt & pepper to taste

for the fish pie filling

  • 500 ml 2 cups milk
  • 1 bay leaf
  • 200 g frozen hake fillets
  • 200 g frozen smoked haddock fillets
  • 200 g frozen shelled prawns
  • 2 onions finely chopped
  • 2 carrots finely chopped
  • 2 garlic cloves finely chopped
  • 3 tablespoons flour
  • 1 heaped teaspoon English mustard
  • 40 g 1/2 cup mature cheddar, grated
  • juice of 1 lemon
  • salt & pepper to taste
  • 2 onions finely chopped
  • 2 carrots finely chopped


  • Place the potatoes in a large pot of boiling water or in a steamer and cook until soft.
  • Pour boiling water over the peas to de-frost them then blend in a food processor.
  • Mash the potatoes then mix in peas, butter and lemon zest. Season to taste.
  • Pre-heat the oven to 200°c.
  • To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
  • In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
  • Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
  • Add the English mustard and fish and stir well then add the cheese and lemon juice and stir.
  • Season to taste.
  • Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
  • Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
  • Remove from the oven and allow to cool for 10 minutes then serve.