Sweet Pea Fish Pie | Fish Recipes | Jamie Oliver Recipes (2024)

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Sweet pea fish pie

Topped with lovely pea mash

Topped with lovely pea mash

“Fish pie is one of my favourites and seems to be one of yours, too. This clever, delicious, thrifty dish makes use of your freezer staples – and I have to say, it’s one of my best (using smashed sweet peas in the mash is a revelation). Traditionally, fish pies have always been about stretching fish a long way, and by using quality frozen fish fillets you make this even more budget-friendly. ”

Save with JamieBritishSalmonPotatoSpinachSeafood

Nutrition per serving
  • Calories 366 18%

  • Fat 12.9g 18%

  • Saturates 5.5g 28%

  • Sugars 8.8g 10%

  • Salt 1.3g 22%

  • Protein 25.2g 50%

  • Carbs 39.9g 15%

  • Fibre 4.2g -

Of an adult's reference intake

recipe adapted from

Save with Jamie

By Jamie Oliver


  • 1 kg potatoes
  • 400 g frozen peas
  • 1 lemon
  • 40 g unsalted butter
  • 2 carrots
  • 2 onions
  • olive oil
  • 500 ml semi-skimmed milk
  • 2 x 150 g frozen salmon fillets
  • 2 x 100 g frozen white fish fillets
  • 65 g plain flour
  • 100 g frozen spinach
  • 125 g frozen cooked peeled prawns
  • 1 heaped teaspoon English mustard
  • 40 g Cheddar cheese

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Save with Jamie

By Jamie Oliver

Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
  3. Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.
  4. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.
  5. Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.
  6. Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
  7. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!


This big-batch fish pie serves 8, so you can eat half straight away and cool and freeze the remaining half to enjoy in week 4.

I’ve used a mixture of frozen salmon, white fish and prawns in this recipe, but you can use whatever you’ve got in the freezer – just aim for the same total weight, about 600g. Replacing prawns with extra white fish will make this more budget-friendly.

Don’t worry if you don’t have any frozen spinach – leave it out this time and pick some up next time you’re shopping. It’s great in so many dishes.

Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.

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recipe adapted from

Save with Jamie

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Sweet Pea Fish Pie | Fish Recipes | Jamie Oliver Recipes (2024)


How do you keep fish pie from getting watery? ›

In this case the fish will overcook and extra water will be squeezed out, leaving a watery section in the pie. It may help to reduce the oven to 180C/160Fan/350F, as ovens vary, and heat the pie a little more gently. Make sure that the pie is piping hot in the centre before removing it from the oven.

Do you put carrots in fish pie? ›

  1. 1 kg potatoes.
  2. 1 carrot.
  3. 2 sticks celery.
  4. 150 g Cheddar cheese.
  5. 1 lemon.
  6. ½ a fresh red chilli.
  7. 4 sprigs of fresh flat-leaf parsley.
  8. 300 g salmon fillets , skin off, pin-boned, from sustainable sources.

How long does homemade fish pie last? ›

Place any leftover fish pie in an airtight container in the fridge, where it will keep for up to 3 days. To reheat, put the fish pie in an ovenproof dish and cover with foil. Place in an oven set to 180C (160C fan / gas mark 4 / 350F) and cook for 10-15 minutes, or until piping hot all the way through.

What can I serve with fish pie? ›

Fish Pie served with Tasty Veggies

Particularly tasty vegetables with fish pie are peas and carrots, due to their sweetness that compliments the creamy fishy sauce.

What is fish pie made of? ›

Ingredients. The pie is usually made with fresh and smoked fish (for example cod, haddock, salmon or halibut) or seafood in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Hard boiled eggs are a common additional ingredient. Parsley or chives are sometimes added to the sauce.

Why is it called fish pie? ›

Why is it called a Fishermans Pie? One of the defining characteristics of a fisherman's pie is its versatility in using whatever fish or seafood is readily available. Fishermen would traditionally use the catch of the day or whatever fish they had on hand to prepare the pie.

What temperature should fish pie be when cooked? ›

Bake the pie for at least 35 to 40 minutes, turning the oven down if the pastry starts to get too brown. The core temperature will need to be at least 75 C. Once cooked, allow to cool slightly before serving.

How do you make a pie less watery? ›

Here are some tips to prevent runny apple pie.
  1. Precook the filling. ...
  2. Reduce the juice. ...
  3. Experiment with different thickeners. ...
  4. Vent the top crust. ...
  5. Try a lattice or crumb top crust. ...
  6. Bake thoroughly — and then some. ...
  7. Let the pie cool completely — preferably overnight.
Sep 19, 2018

Why put butter in pie filling? ›

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

Why does my fish pie sauce split? ›

For the fish pie if you are using raw fish and then pouring the sauce over before baking it could be that the fish is letting out some liquid as it cooks in the oven, which would also either thin the sauce or give it the appearnace of curdling. This may particulalry happen if the fish has been frozen and thawed.

Should you put lemon juice on fish before cooking? ›

Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

What drink goes well with fish pie? ›

A chardonnay is a good option here (particularly if it is just lightly oaked) – even a very basic one will work, or reach for chablis, or a richer wine from South Africa or Australia. Muscadet also works, as does a textured grenache blanc. Or, fish pie is delicious with champagne.

Can you cook fish pie twice? ›

The fish will be dryer when reheated but it should still taste good. It's important the cooked fish pie is cooled as quickly as possible then covered and refrigerated overnight. Then when you reheat it must be until it is piping hot throughout. Thank you.

Can you cook fish pie and eat next day? ›

Fish Pie Leftovers

In the fridge You can keep this recipe in the fridge for a day or two. Reheat fully in the microwave or oven until piping hot before serving. In the freezer This recipe freezes well. I tend to make it all up to the point where you put it in the oven and then freeze.

Can you buy a sauce for fish pie? ›

Schwartz Fish Pie Wet Sauce For Fish 300G - Tesco Groceries.

Why is my fish pie runny? ›

If it's not frozen, is the sauce cool or cold when you stir it in, because it will get much thinner when hot. Do you make your own sauce? Perhaps if you posted the recipe it would help. Agree it may be the fish, though I find sometimes it happens when with fresh, as the moisture leaks out as it cooks.

What is admirals pie? ›

Description. Pieces of Alaska Pollock Fillet in a Butter Sauce, Topped with Partially Reconstituted Mashed Potato and Cheddar Cheese. Fish fillet pieces in a creamy butter sauce, topped with mash & cheddar cheese. 290 Calories Per Pie. No Artificial Colours, Flavours or Preservatives.

What is fish pie sauce made of? ›

Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.

Why is it called crack pie? ›

Crack Pie — the trademarked name for the chain's buttery, sugary pie — will now become Milk Bar Pie. The name was a reference to crack cocaine — the gag being that the pie was just as addictive as the drug.

Where is fish pie popular? ›

Fish pie is a perfect recipe to throw together when you have some delicious seafood to use up, as you can include a whole range of fish in your recipe. Needless to say, it's a great dish to serve up to your hungry family on these long winter nights, and it has been a firm family favourite in Britain for generations.

How do you make fish not watery? ›

#1 Tip for Cooking Seafood

Always pat seafood dry with a paper towel or clean tea towel before cooking. Soaking up water on the outside can prevent fish from having a mushy texture. Most of all, it helps shrimp, scallops, and fish get nice and crispy.

How do you keep baked fish from getting soggy? ›

Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet). For fillets, tuck under any thin edges so they don't cook faster than thicker areas.

How do you keep pie base from going soggy? ›

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

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