I am honoured to share one of Britain’s most comforting classics, a warm creamy fish pie under a poofy layer of buttery mashed potatoes. It’s everything right all at once: the interplay of flaky fish, creamy sauce and that golden, fluffy topping is really something special.
This Jamie Oliver Fish Pie Recipe is ideal for communal meals on cold family nights, Sunday lunches, or any time you’re in need of that restorative feeling of home. What’s so brilliant here is that you can go with a combo of white fish, salmon, or even smoked haddock to add depth and character to the dish.
Combined with fresh dill and a lovely touch of lemon, this fish pie is unbelievably moreish and easy to make.
Why You’ll Love It
It may be perfect for these times over here, and it encapsulates everything comforting about classic British cooking. It’s immersive, soothing and really amenable to your tastes. By balancing creaminess and freshness and savoriness and just a touch of citrus, you’ll end up with a crowd-pleaser that will surely become a family favorite.
Fish Pie Recipe by Jamie Oliver
Ingredients
- 1 kg (approx. 2 lbs) mixed fish (white fish fillets (e.g. cod or haddock) and then salmon or smoked haddock)
- 1 litre (roughly 4 cups) whole milk
- 1 small bunch fresh dill, finely chopped
- Zest of 1 lemon
- 2 tablespoons plain flour
- 2 tablespoons unsalted butter
- 200g (7oz) raw peeled prawns (optional, adds sweetness and texture)
- 1 large onion, finely chopped
- Salt and pepper to taste
- 1 kg (approximately 2lbs) floury potatoes (such as Maris Piper or Yukon Gold), peeled and chopped for mash
- A splash of warm milk and a big knob of butter for mashing the potatoes
Instructions
Prep Your Spuds
- The first step of this process is to boil your peeled and cut potatoes in salted water until cooked through. Once soft, drain and mash them with a splash of warm milk, a good knob of butter, and a speck of salt and pepper. Set aside for later.
Poach the Fish
- Add your choice of fish fillets and pour ¾ of the milk into a large saucepan. Bring to the lowest simmer and poach for about 5–7 minutes or until the fish just starts to flake. Gently lift the fish out to a plate, reserving the milk for the sauce. Flake the fish into large pieces, discarding bones.
Make the Sauce
- In another pan, melt the butter over medium heat then add the chopped onion and cook until softened. Stir in the flour to make a paste (a roux), then whisk in the reserved poaching milk in stages until you have a smooth, silky sauce. Add the prawns (if using), dill and lemon zest, and season with salt and pepper. Taste and adjust as needed.
Further Fish Pie Recipe by Jamie Oliver Instructions
Assemble the Pie:
Gently fold the flaked fish into the sauce, being careful not to break it up too much. Spoon this mixture into a large baking dish and top with your mashed potatoes. Spread it evenly with a fork and create a bit of texture on top — this allows it to crisp up beautifully in the oven.
Bake & Serve:
Place the assembled dish in a preheated oven (190°C/375°F/gas 5) for about 30 to 40 minutes, or until the top is browning and the edges are bubby. Take out of the oven, let it rest for a little while, then dig in. A simple green salad or some bright, steamed greens on the side rounds out the meal. Whenever you seek this Jamie Oliver fish pie recipe, it will become warmth and comfort on your table every single time.
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