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Jamie Oliver's Sweet Pea Fish Pie recipe

Chef Jamie Oliver gives us a taster of his latest book, Save with Jamie, with this recipe for a delectable, family-sized fish pie


Posted: 13 September 2013
by Catherine Hudson

Sweet Pea Fish Pie. © 2013, Jamie Oliver Enterprises Limited, Photography: David Loftus
Jamie's new book is out now. © 2013, Jamie Oliver Enterprises Limited, Photography: David Loftus

Here is the second delicious recipe we've borrowed from Jamie Oliver's new money-saving, shop smart book, Save with Jamie.

The much-loved chef says: "Fish pie is one of my favourites and seems to be one of yours too, so I've written this new recipe to be super thrifty and make use of your freezer staples - and I have to say, it's one of my best (using smashed sweet peas in the mash is a revelation). In theory, fish pies have always been about stretching fish a long way, and by using quality frozen fish fillets you can get in any supermarket, it's unbelievable how cheaply you can make it."

Have you also tried the recipe for Jamie's Pork Meatloaf Spaghetti Sauce? It had all of our tummies a-rumbling! 

Sweet Pea Fish Pie: Serves 8

Total time: 1 hour 30 minutes / 398 calories

Ingredients:

1kg potatoes

1 lemon

40g unsalted butter

400g frozen peas

2 carrots

2 onions

Olive oil

500ml semi-skimmed milk

2 x 150g frozen salmon fillets, from sustainable sources

2 x 100g frozen white fish fillets, from sustainable sources

65g plain flour

100g frozen spinach

125g frozen cooked peeled prawns, from sustainable sources

1 heaped teaspoon English mustard

40g cheddar cheese

Method:

Preheat the oven to 180ºC/350ºF/gas 4. Peel the potatoes and cut into large even-sized chunks, then put them into a large pan of boiling salted water for 15 minutes, or until cooked through. Drain and mash with a pinch of salt and pepper, the zest from the lemon and the butter. Place the frozen peas in a colander, pour over some boiling water to defrost them, then drain well and pulse a few times in a food processor. Fold them through the mashed potato, then leave to one side.

Peel and chop the carrots and onions and cook them in a large ovenproof pan (roughly 30cm in diameter) with a lug of oil for 15 minutes, or until softened but not coloured, stirring occasionally. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add the frozen fish fillets for around 10 minutes, or until cooked through, then use a slotted spoon to remove them to a plate, taking the pan off the heat.

Stir the flour into the carrots and onions, then gradually add the milk, a ladleful at a time, stirring continuously. Stir in the spinach until broken down, then season to perfection. Flake in the fish fillets (carefully remove and discard the skin if the fillets have it), add the prawns, mustard and the juice from half the lemon, grate in the Cheddar and stir gently to combine. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it great texture. Bake for 30 to 40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like) – delicious!    

Don't miss... Jamie's recipe for Pork Meatloaf Spaghetti Sauce

Save with Jamie, published by Michael Joseph, Penguin. Available here, priced £26

Recipes © Jamie Oliver www.jamieoliver.com

Did you know? Jools Oliver's kids fashion collection, Little Bird at Mothercare, won the Junior Design Award 2013 for Best Boyswear


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Discuss this story

Once cooked could I freeze into small portions for my son please?

Posted: 09/03/2015 at 07:47

I forgot the mustard, didn't have any prawns, used only grouper (it was on sale) and would forgo the cheese next time. That being said, it was absolutely fabulous!

Posted: 27/07/2015 at 01:17

Can you freeze this dish????

Posted: 28/02/2016 at 14:16

Jamie oliver couldn't cook a carrot, all of his videos are staged- I new a sound-guy that worked on stage with him. Jamie oliver hires a chef to cook for him. Trust me, that's why his resturants are failing.


http://www.parramattaseo.com.au/do-not-trust-cheap-seo

Posted: 09/10/2016 at 16:00

Couldn't cool a carrot and yet he's still the wealthiest chef on the planet. Perhaps I should stop cooking my carrots.

Posted: 17/11/2016 at 13:22

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