Jamie's Ministry of Food Fish Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
sea salt and freshly ground black pepper1kg potatoes1 carrot2 sticks of celery150g good Cheddar cheese1 lemon½ a fresh red chilli4 sprigs of fresh flat-leaf parsley300g salmon fillets, skin off and bones removed300g undyed smoked haddock fillets,skin off and bones removed125g king prawns, raw, peeledolive oiloptional: a good handful of spinach, choppedoptional: a couple of ripe tomatoes, quartered
To prepare your fish pie
Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil • Peel
the potatoes and cut into 2cm chunks • Once the water is boiling, add your potatoes and cook
for around 12 minutes, until soft (you can stick your knife into them to check) • Meanwhile, get
yourself a deep baking tray or earthenware dish and stand a box grater in it • Peel the carrot
• Grate the celery, carrot and Cheddar on the coarse side of the grater • Use the fine side of
the grater to grate the zest from the lemon • Finely grate or chop your chilli • Finely chop the
parsley leaves and stalks and add these to the tray
To cook and serve your fish pie
Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns
• Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add
a good pinch of salt and pepper • If you want to add any spinach or tomatoes, do it now • Mix
everything together really well • By now your potatoes should be cooked, so drain them in a
colander and return them to the pan • Drizzle with a couple of good lugs of olive oil and add
a pinch of salt and pepper • Mash until nice and smooth, then spread evenly over the top of
the fish and grated veg • Place in the preheated oven for around 40 minutes, or until cooked
through, crispy and golden on top • Serve piping hot with tomato ketchup, baked beans,
steamed veg or a lovely green salad
Number of Servings: 6
Recipe submitted by SparkPeople user IRONTHUNDER.
Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil • Peel
the potatoes and cut into 2cm chunks • Once the water is boiling, add your potatoes and cook
for around 12 minutes, until soft (you can stick your knife into them to check) • Meanwhile, get
yourself a deep baking tray or earthenware dish and stand a box grater in it • Peel the carrot
• Grate the celery, carrot and Cheddar on the coarse side of the grater • Use the fine side of
the grater to grate the zest from the lemon • Finely grate or chop your chilli • Finely chop the
parsley leaves and stalks and add these to the tray
To cook and serve your fish pie
Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns
• Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add
a good pinch of salt and pepper • If you want to add any spinach or tomatoes, do it now • Mix
everything together really well • By now your potatoes should be cooked, so drain them in a
colander and return them to the pan • Drizzle with a couple of good lugs of olive oil and add
a pinch of salt and pepper • Mash until nice and smooth, then spread evenly over the top of
the fish and grated veg • Place in the preheated oven for around 40 minutes, or until cooked
through, crispy and golden on top • Serve piping hot with tomato ketchup, baked beans,
steamed veg or a lovely green salad
Number of Servings: 6
Recipe submitted by SparkPeople user IRONTHUNDER.
Nutritional Info Amount Per Serving
- Calories: 405.8
- Total Fat: 18.0 g
- Cholesterol: 130.4 mg
- Sodium: 299.1 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.5 g
- Protein: 38.1 g
Member Reviews