Throwback Thursday: Fish pie

This is a mega throwback- I made it when I lived in my my little studio flat in Kemp Town many moons ago and I’m not actually sure I’ve made it since actually, which is weird as I used to make it all the time. It’s so good in fact that my Mum replaced her own fish pie recipe with it too!

I fell in love with cooking properly when I was about 21 and living with my ex boyfriend Dominic.  We had Sky TV and it was about the time that TV chefs were becoming really popular. I worked on a very part time basis and did a couple of days a week at college, so my days were filled with the food channel and then cooking him a two or three course meal each night in time for when he got home(it was the only time in my life I’ve been a fatty).  This recipe was a discovery from that era- Jamie Oliver’s second ever series in fact, god that makes me feel old.

There’s a link to the recipe with full ingredients here . I pimp mine up a bit and use more of all of the ingredients, but his quantities will serve four comfortably.  You can make individual pies too and reheat the next day.

  • Jamie’s recipe only uses 2 eggs but I use 4.  Duck eggs are best if you can, they have the best yolks .  I boil them in the same pan as the potatoes.  About 6 minutes in full on boiling water will make them the perfect consistency.

  • Cut the carrots in to small dice and chop the onions, then fry in the olive oil over a medium heat in a large saucepan until the onions are soft but not coloured.

  • Cut your fish in to pieces and mix together in a suitable size oven proof dish or some individual ones. 

  • Add the cream to the carrots and onions and bring slowly to the boil, then take off the heat and add the cheese, chopped parsley, mustard and the juice of a lemon.

  • Steam the spinach (I do mine in it’s bag in the microwave).

  • Arrange the sliced eggs and spinach atop the raw fish.

  • Pour the cheesy sauce over the uncooked fish* so it’s evenly covered.

*Do not spin out– it WILL cook in the oven.  My Mum poaches the fish beforehand because she’s convinced that it will be underdone my way.  This is one of the very few instances where my old dear is wrong.

  • Mash the potato (should be chunky) with some olive oil and pile on top of the pie, then bake for 25-30 mins in a 220 oven. 

  • Serve with seasonal greens and lots of Heinz ketchup (don’t judge me).

What’s your favourite fish pie recipe? Do you think eating it with ketchup is sacrilege?  Comment below or tweet me.

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