Ingredients
- 5 large potatoes
- 2 large free-range eggs
- 2 large handfuls of baby spinach
- 1 onion
- 1 carrot
- olive oil
- 250ml double cream
- mature Cheddar or Parmesan cheese
- 1 lemon
- 1 heaped teaspoon English mustard
- 1 large handful of fresh flat-leaf parsley
- 450g haddock or cod fillet, skin off, pin-boned, from sustainable sources
- optional: 1 whole nutmeg, for grating
Instructions
- Preheat the oven to 230°C/450°F/gas 8.
- Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes, or 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 out any excess moisture.
- Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
- Peel and finely chop the onion, then peel, halve and finely chop the carrot.
- In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
- Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
- Pick and finely chop the parsley and stir into the cream mixture.
- Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
- The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
- Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
- Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.
Full Article
1 hr plus cooling
Not Too Tricky
serves 6
About the recipe
The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe which does it for me.
The Return of the Naked Chef, p159
nutrition per serving
of an adult’s reference intake
Recipe From
Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Ingredients
5 large potatoes
2 large free-range eggs
2 large handfuls of baby spinach
1 onion
1 carrot
olive oil
250ml double cream
mature Cheddar or Parmesan cheese
1 lemon
1 heaped teaspoon English mustard
1 large handful of fresh flat-leaf parsley
450g haddock or cod fillet, skin off, pin-boned, from sustainable sources
optional: 1 whole nutmeg, for grating
Method
- Preheat the oven to 230°C/450°F/gas 8.
- Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes, or 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 out any excess moisture.
- Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
- Peel and finely chop the onion, then peel, halve and finely chop the carrot.
- In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
- Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
- Pick and finely chop the parsley and stir into the cream mixture.
- Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
- The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
- Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
- Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.
Guy
Great recipe. Tried it for the first time last night and it worked out wonderfully. Couple of comments 1. It's a great way to use up fish that's been sitting in the freezer for ages or older veg. 2. Use a handmixer/blender on the spuds for marvelous, velouté-like mash. 3. There is no such thing as too much cheese. 4. I cooked the onion and other veg to the point where they were lightly browned, before adding the cream. Next time I make it I think I'll add a little white wine to the veg at the end. I've seen other recipes, including Mary Berry's which call for smoked haddock. That's a little more difficult to find on this side of the pond, so I might substitute with some kipper.
2 people found this review helpful.
Was this review helpful?
Yes
5 months ago
Anne
Sheffield, United Kingdom
I dont add cream. I sprinkle plain flour over the carrot and onion and add milk to maje a white sauce. Then I continue. I serve woth roasted carrots and parsnips, roasted in sir frier. I usually cut small potatoes into slices then, once boiled, throw then onto the sauce and fish. It's my favourite fish pie and fairly quick to make.
2 people found this review helpful.
Was this review helpful?
Yes
5 months ago
Vivien Prior
Very quick compared to most fish pie recipes due to not requiring a béchamel sauce. I used a mixture of fish including smoked haddock but missed out the egg. Absolutely delicious.
2 people found this review helpful.
Was this review helpful?
Yes
8 months ago
Louise
Firm family favourite
1 person found this review helpful.
Was this review helpful?
Yes
10 months ago
[
How to make the perfect mashed potatoes
There are few things more delicious, comforting or simple to make than a great dollop of buttery, smooth mashed potatoes!
](https://www.jamieoliver.com/inspiration/make-mashed-potato/)
Watch the Naked Chef's original fish pie recipe! 
[
The Return Of The Naked Chef
Expect simple, tasty, and utterly approachable dishes that make cooking a joy, just as you remember.
](https://www.jamieoliver.com/recipes/books/the-return-of-the-naked-chef/)