A slightly adapted Jamie Oliver recipe and I wouldn’t make fish pie any other way now. It’s delicious, packed full of veggies, can be made from cupboard/freezer ingredients and the kids love it which is a bonus. The recipe sounds a bit involved as there are a few steps but it’s not as bad as it sounds and so worth it..
- 1kg potatoes
- 1 lemon
- 2tbsp butter
- 400g frozen peas
- 2 carrots
- 1 onion
- Oil of choice
- 500ml semi-skimmed milk
- 400-500g of mixed fish (I like white fish, salmon and smoked haddock but any mix is fine – fresh or frozen)
- 65g plain flour
- 100g frozen spinach (or fresh if you prefer)
- 125g large prawns (I used frozen cooked)
- 1 tsp English mustard
- 40g cheddar
1Preheat the oven to 180c/350f/gas mark 4.
2Peel and chop the potatoes and boil up in some salted water to make the mash topping.
3Add salt, pepper, lemon zest and the butter then mash. I like to use an electric whisk for this, a ‘Good Old Delia’ tip I swear by for super fluffy easy mash.
4Defrost the peas in some boiling water and then give them a quick pulse in a food processor/blender (you’re looking for chunky, not pea soup). Fold through the potatoes and leave to one side.
5Peel and chop the carrots and onions and fry off with a good lug of oil, this is the emulsifier for the white sauce so don’t scrimp. You want them to soften but not colour (around 15 minutes). I use a big non stick wok for this step but the original recipe does state to do it in an ovenproof dish if you have one.
6Meanwhile gently heat the milk in a saucepan. Once simmering, add the fish for around 5-10 mins (depending if fresh or frozen) until cooked through. Remove with a slotted spoon and reserve the warm milk.
7Stir the flour into the carrot and onion mix and then gradually add the warm milk, a drop at a time, keep stirring and this will start to form a lovely smooth white sauce.
8Add your spinach – frozen tastes just as good here but use what you prefer. Stir until broken down/wilted. Check for seasoning.
9Remove any fish skin if present and then gently flake the fish into your white sauce mixture. Throw in the prawns (we like big juicy ones!), mustard, juice from half the lemon and the cheese (grated) and give it a stir to combine.
10Place into an ovenproof dish (unless you have been using a hob to oven dish already) and top with the pea/potato mash.
11Cook in the preheated oven for 30-40 minutes until it’s all bubbly and golden brown.
I haven’t personally tried to freeze as it always gets demolished but I imagine it would freeze well. Goes well with baked beans and a massive glass of wine!!
By Emma Dunn