The Best Jamie Oliver Fish Pie Recipe

Name: The Best Jamie Oliver Fish Pie Recipe
Total time: 90 min
Ingredients: Mixed fish fillets (1 kg / 2.2 pounds): A combination of salmon, cod, and smoked haddock, skinless and boneless.; Shrimp (200 g / 0.44 pounds): Peeled and deveined, adding a slight sweetness to the pie.; Leeks (2 medium, finely sliced): Provides a mild, onion-like flavor.; Carrots (2 large, diced): Adds sweetness and color to the dish.; Milk (500 ml / 2 cups): Used for the sauce and to poach the fish, adding richness.; Heavy cream (200 ml / about 1 cup): For a creamy, decadent sauce.; Potatoes (1 kg / 2.2 pounds): Peeled and chopped, for the mashed potato topping.; Cheese (100 g / 3.5 ounces, grated): Preferably cheddar for a sharp, tangy crust.; Butter (50 g / 2 ounces): For cooking and enriching the mashed potatoes.; Flour (50 g / 1.7 ounces): To thicken the sauce.; Mustard (1 tablespoon): Adds depth to the pie’s flavor.; Parsley (a handful, chopped): Fresh, for garnish and a burst of freshness.; Salt and pepper (to taste): For seasoning throughout the recipe.

britishrecipesbook.co.uk

Jamie Oliver's Fish Pie is a comforting British dish featuring a mix of flaky fish, creamy sauce, and a fluffy mashed potato topping...

View full recipe on britishrecipesbook.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at britishrecipesbook.co.uk.

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Ingredients

Mixed fish fillets (1 kg / 2.2 pounds): A combination of salmon, cod, and smoked haddock, skinless and boneless.
Shrimp (200 g / 0.44 pounds): Peeled and deveined, adding a slight sweetness to the pie.
Leeks (2 medium, finely sliced): Provides a mild, onion-like flavor.
Carrots (2 large, diced): Adds sweetness and color to the dish.
Milk (500 ml / 2 cups): Used for the sauce and to poach the fish, adding richness.
Heavy cream (200 ml / about 1 cup): For a creamy, decadent sauce.
Potatoes (1 kg / 2.2 pounds): Peeled and chopped, for the mashed potato topping.
Cheese (100 g / 3.5 ounces, grated): Preferably cheddar for a sharp, tangy crust.
Butter (50 g / 2 ounces): For cooking and enriching the mashed potatoes.
Flour (50 g / 1.7 ounces): To thicken the sauce.
Mustard (1 tablespoon): Adds depth to the pie’s flavor.
Parsley (a handful, chopped): Fresh, for garnish and a burst of freshness.
Salt and pepper (to taste): For seasoning throughout the recipe.