Ingredients for Jamie’s Fish Pie
- 4 large potatoes (5 if smaller)
- 2 eggs
- 2 handfuls spinach
- 1 onion
- 1 carrot
- 1-2 celery stalks
- 1 tbsp Olive oil, for frying
- 1/2 cup goat yogurt (or 250ml single cream + 1 tbsp lemon juice)
- 1/2-1 cup grated goat cheddar (or regular cheddar)
- 2 tsp Dijon mustard
- 1 handful parsley or dill
- 500 grams white fish, cut into chunks (haddock, cod, hake, etc)
- 2-4 tbsp butter (depending on your preference)
- Pinch nutmeg
- Salt and pepper
Cooking Instructions for making Jamie’s Fish Pie
Preheat oven to 220 C. Put of pot of water to boil, half full and salted.
Chop potatoes into 3cm chunks, finely chop onion, carrot and celery.
Once the water is boiling, add chopped potatoes. Once boiling again, add eggs to the same pot and boil for 8 minutes.
Once the timer is done, remove eggs and place in cold water to cool.
While the potatoes keep cooking, heat a separate frying pan with olive oil and and fry the onion, celery and carrot for a few minutes until softened. Add the spinach to wilt, then add the cream or the goat yogurt and Dijon. Take off the heat.
Chop the fish if you haven’t already and place in a large casserole dish. Squeeze over the lemon (unless you’re using yogurt – I find it gets too tangy), cheese, chopped herbs (parsley or dill). Pour over the vegetable and cream mix.
Peel and quarter the eggs and lay them on top of the vegetable mix.
Once the potatoes are cooked, drain in a colander, return to the pot and mash adding butter, nutmeg and salt and pepper to taste. I like a lot of butter in my mashed potatoes.
Spread mashed potatoes over the fish, vegetables and egg. I like to keep the mash in fluffy chunks rather than smoothing out the top so that it browns nicely. You can also add more cheese on top here if you fancy.
Bake for 25-30 minutes until the top is golden.
Serve with a side salad of rocket or other green leaves or vegetables.
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