If you’re stuck for dinner ideas during the week, there’s nothing more comforting than a fish pie.
And luckily, Jamie Oliver’s recipe for the iconic dish ticks all the boxes. This simple recipe incorporates cheesy cream and spinach, and is topped with delicious mashed potatoes.
“The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe which does it for me,” the TV chef states on his website.
He added that the pie can be served with “peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.”
Serving six people and just 30 minutes in the oven, here’s how to make Jamie Oliver’s creamy fish pie.
Preheat the oven to 230°C/450°F/gas 8 and begin peeling potatoes. Dice them into small chunks and boil them for two minutes.
Add the eggs to the same and cook for a further eight minutes until hard-boiled. The potatoes should be cooked by this time.
At the same time, steam the spinach in a colander above the pan for one minute before squeezing out any excess moisture. Drain the potatoes in the colander.
Remove the eggs, cool under cold water, then peel and quarter them and place to one side.
Peel and finely chop the onion. Peel, halve and finely chop the carrot. In a separate pan, fry the onion and carrot on a low heat for about five minutes before adding the double cream.
Bring it just to the boil before removing from the heat. Finely grate in two handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
Finely chop the parsley and stir into the cream mixture. Then, slice the fish into strips and place in an oven proof dish with the spinach and eggs, before pouring over the creamy sauce.
Mash the drained potatoes and add some salt and pepper. You can also add some nutmeg if you wish.
Spread on top of the fish. Place in the oven for 25 to 30 minutes, or until potatoes are golden. Serve and enjoy your delicious fish pie!
