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Jools' fish pie
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Total Time:
1 hour 30 minutes
The Oliver family's favorite healthy fish pie, a beloved dish among all, especially the kids.
Ingredients:
  • 1.5 kg floury potatoes
  • 4 large free-range eggs optional
  • 50 g unsalted butter
  • 50 g plain flour
  • 2 fresh bay leaves
  • 350 ml quality fish stock
  • 350 ml semi-skimmed milk plus an extra splash
  • 50 g Cheddar cheese
  • 1 heaped teaspoon English mustard
  • a few sprigs of fresh flat-leaf parsley optional
  • 300 g skinless, boneless white fish such as coley, whiting, haddock, cod, from sustainable sources
  • 200 g skinless boneless salmon from sustainable sources
  • 200 g skinless, boneless undyed smoked haddock from sustainable sources
  • 200 g baby spinach
  • extra virgin olive oil
  • 1 whole nutmeg for grating
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6. - Peel and cut the potatoes into 2cm chunks and boil for about 15 minutes until tender. Add the eggs for the last 8 minutes if using. - In a heavy-bottomed pan over low heat, melt the butter, stir in the flour, and add the bay leaf. Slowly whisk in the stock and milk until smooth and silky. Bring to a boil, then simmer for 10 minutes until thickened. Stir in mustard, half the cheese, lemon juice, and parsley if desired, until cheese is melted. Season with black pepper and remove from heat. - In a 25cm x 30cm baking dish, layer the fish fillet chunks, wilted spinach, and eggs if using. Remove bay leaves, pour over the white sauce, and let cool slightly. - Drain the potatoes, mash with olive oil, milk, and nutmeg. Spoon over the pie, scuff the surface with a fork, sprinkle remaining cheese on top. - Bake in the oven for 45 minutes until fish is cooked, sauce is bubbling, and the top is golden. Serve with green vegetables or baked beans.

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