Fish Pie Recipe by Jamie Oliver

5 from 1 vote

Servings 6 people

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

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.

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.

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.