Jamie Oliver Fish Pie Recipe

I’ll never forget the first time I tried making Jamie Oliver’s fish pie. It was a rainy Sunday afternoon, and I was craving comfort food but wanted something a bit more special than the usual mac and cheese. I had heard about this recipe for a while, but I was a little nervous-it seemed fancy, and I wasn’t sure if I could pull it off. Well, turns out I could, and it became one of those dishes I make when I want to impress myself (and anyone else in the room).

Fish pie is the perfect balance of creamy, rich, and indulgent flavors, but it doesn’t feel too heavy. Plus, it’s a great way to incorporate fish into a meal without it feeling like a seafood overload. Jamie Oliver’s version really nails that balance.

Jamie Oliver’s Fish Pie Recipe

Jamie Oliver’s take on fish pie is all about simplicity and fresh ingredients, which is why I love it. The recipe uses a mix of different fish, creamy mashed potatoes, and a comforting white sauce. But there’s an art to it-it’s not just about throwing everything together. Each step is designed to bring out the best in each ingredient.

Key Elements Of Jamie’s Recipe

• Fish Variety: It’s not just one fish; it’s a combination of fish, making it more interesting. White fish, salmon, and smoked haddock all work beautifully together.
• The Sauce: The creamy white sauce is essential. It’s what gives the pie its richness without making it too heavy.
• Potato Topping: The mashed potatoes aren’t just there for texture-they’re golden, crispy on top, and smooth underneath. It’s a perfect contrast to the creamy filling.

Ingredients Needed

Jamie Oliver’s fish pie is full of fresh, accessible ingredients. Here’s a breakdown of what you’ll need:

• Fish Selection

  • 400g of white fish fillets (like cod or haddock)
  • 200g of salmon fillets
  • 150g of smoked haddock
  • Fish stock (about 300ml)

• Potatoes

  • 1kg of potatoes (preferably waxy, like Maris Piper or Yukon Gold)

• For The Sauce

  • 50g butter
  • 50g plain flour
  • 300ml milk (whole milk gives the best results)
  • A dash of nutmeg (optional, but really adds depth)
  • 2 tablespoons of fresh parsley (finely chopped)
  • Salt and pepper to taste

• Extras

  • 100g of frozen peas
  • 1 small onion (finely chopped)
  • A squeeze of lemon juice for extra freshness
  • A handful of grated cheese (optional but encouraged)

How To Make Jamie Oliver’s Fish Pie

The process is simple, but you do need to pay attention to a few key steps to get it right.

1. Poach The Fish

   • Start by placing your white fish, smoked haddock, and salmon in a large pan. Pour in the fish stock and simmer gently. This is where the fish gets infused with flavor.
   • Once cooked, remove the fish, break it into large chunks, and set it aside. Keep the stock-you’ll need it for the sauce.

2. Make The Mashed Potatoes

   • Peel and chop your potatoes, then boil them until soft. Drain and mash them with butter, salt, and pepper. If you like a creamy mash, add a little milk to the mix.

3. Make The Sauce

   • In a separate pan, melt the butter, then add the flour. Stir to make a roux (a smooth paste).
   • Gradually whisk in the milk and fish stock, letting it thicken. Once you have a smooth, creamy sauce, stir in a pinch of nutmeg, salt, pepper, and parsley.

4. Combine The Filling

   • Gently fold the poached fish, peas, and onion into the sauce. Taste and adjust the seasoning if needed.

5. Assemble The Pie

   • Pour the fish and sauce mixture into a baking dish.
   • Spread the mashed potatoes on top, smoothing them out to cover the filling evenly. You can use a fork to create a rough texture on top, which will crisp up in the oven.

6. Bake

   • Place the pie in the oven at 180°C (350°F) for about 25-30 minutes or until the top is golden and crispy.

Ingredient Science Spotlight

There’s some cool science behind the ingredients in this dish. Let’s break down why some elements are so important:

• Fish Stock & Roux: The stock from poaching the fish isn’t just for flavor. It’s packed with proteins and minerals that give the sauce its depth. The roux (butter and flour) is a crucial base for thickening sauces and creating that creamy texture.
• Potatoes: The type of potato you use makes a huge difference. Waxy potatoes (like Yukon Gold) hold their shape better and create a creamier, fluffier mash. Starchy potatoes will break down too much and become gluey, so make sure you pick the right kind.
• Milk & Butter: Combining these in the sauce adds fat, which helps carry the flavors. Fat is also what makes the fish pie so satisfying and comforting.

Expert Tips

• Don’t Overcook the Fish: Poach the fish gently. Overcooking it will make it rubbery and dry. Just a few minutes in the simmering stock is all it needs.
• Make the Mash Ahead of Time: You can prep the mashed potatoes the day before. Just store them in the fridge and then reheat them before assembling the pie. This saves time and lets the flavors meld.
• Crisp Up the Topping: For that perfect golden, crispy top, sprinkle a bit of grated cheese on the mashed potatoes before baking.
• Check the Seasoning: Fish pie needs a delicate balance of salt, pepper, and herbs. Keep tasting the filling and adjust to your liking.

Recipe Variations

This fish pie recipe is flexible, so you can customize it based on what you have or what flavors you prefer.

• Vegetarian Version: Swap the fish for cooked mushrooms, spinach, and maybe some artichoke hearts. The sauce and potatoes will still work beautifully with these flavors.
• Add Extra Veggies: Try adding leeks, carrots, or corn to the filling for a pop of color and sweetness.
• Herb Tweaks: Try dill or tarragon instead of parsley for a more aromatic, slightly aniseed flavor.
• Cheese: If you’re a fan of cheesy mashed potatoes, use a sharp cheddar or Gruyère to mix into the mash or sprinkle on top.

Final Words

Jamie Oliver’s fish pie isn’t just a recipe; it’s a reminder that simple ingredients can turn into something extraordinary when prepared with care. The combination of delicate fish, rich creamy sauce, and golden mashed potatoes is hard to beat.

FAQs

What Fish Is Best For Jamie Oliver’s Fish Pie?

You can use a mix of white fish like cod, haddock, or pollock. Jamie recommends using sustainably sourced fish for the best flavor.

Can I Make Jamie Oliver’s Fish Pie In Advance?

Yes, you can prepare it ahead of time. Just assemble it and keep it in the fridge for up to a day before baking.

What Can I Serve With Jamie Oliver’s Fish Pie?

Jamie suggests serving it with a simple green salad or some steamed vegetables like peas or broccoli.