Jamie Oliver’s Fantastic Fish Pie

Jamie Oliver Fish Pie

Recipe Sourced from Jamie Oliver – The Return of the Naked Chef”

Serves 6


(Vegetables in this recipe are available at the market from Seven Springs Farm, Steve’s Vegies, Laos Fresh Farm, Richmond Farms and Thirlstane Gardens)



Preheat the oven to 230°C.  Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.  Carefully add the eggs to the ban and cook for a further 8 minutes until hard-boiled, by which time the potatoes should also be cooked.

At the same time, steam the spinach in a colander above the pan.  This will only take a minute.  When the spinach is done, remove from the colander and gently squeeze any excess moisture away.  Then drain the potatoes in the colander.  Remove the eggs, cool under cold water, then peel and quarter them.  Place to one side

In a separate pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the double cream and bring just to the boil.  Remove from the head and add the cheese, lemon juice, mustard and parsley.  Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.  The cooked potatoes should be drained and mashed – add a bit of olive oil, salt, pepper and a touch of nutmeg if you like.  Spread on top of the fish.

Place in the oven for 25-30 minutes until potatoes are golden.  Serve with a green salad or veggies of your choice