“This delicious fish pie is a great excuse to pack in the veg, so use whatever you have to hand – even frozen peas! Instead of plain old mash, I’ve created a crispy root veg topping to add colour and texture – it’s a bit like a rosti, only baked instead of fried. Give it a go. ”
- 200 g alliums (shallots, onions, leeks)
- 400 g green veg (courgettes, peas)
- 2 kg mixed veg/root veg (potato, carrot and butternut squash)
- 30 ml olive oil
- 400 g leafy greens (spinach, kale)
- 2 litres white base sauce
- 1 kg mixed fish (salmon, cod, haddock, pollock) , skin off, scaled & pin-boned, from sustainable sources
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Preheat the oven to 180°C/350°F/gas 4.
- Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg.
- Place a large pan big enough to hold all the ingredients on a medium heat with the oil.
- Add the alliums and cook for 5 minutes, or until softened. Add the green veg, cook for 5 minutes more, then tip in the leafy greens and leave to wilt for a further 5 minutes.
- Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste.
- Roughly chop the fish into 2.5cm chunks and stir it through the sauce.
- Transfer to a deep oven tray (40cm x 60cm), smoothing it out into the corners.
- Scatter the grated root veg over the pie mixture.
- Bake in the oven for 40 minutes, or until golden and bubbling.
If you prefer a more classic fish pie topping, simply boil your root veg and mash with a little butter. Spread it over the pie, fluff it up with a fork and bake until golden.
Source: Jamie Oliver