JAMIE OLIVER FISH PIE RECIPES

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
3. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
4. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
5. Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish.
6. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
7. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork.
8. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.
9. Delicious served with lots of green veg, or if you’re Jamie, with baked beans!

1. 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.
2. Preheat the oven to 180°C/350°F/gas 4.
3. Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg.
4. Place a large pan big enough to hold all the ingredients on a medium heat with the oil.
5. 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.
6. Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste.
7. Roughly chop the fish into 2.5cm chunks and stir it through the sauce.
8. Transfer to a deep oven tray (40cm x 60cm), smoothing it out into the corners.
9. Scatter the grated root veg over the pie mixture.
10. Bake in the oven for 40 minutes, or until golden and bubbling.

1. Buy your lobster on the day you want to cook it. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile.
2. When ready to cook, carefully and swiftly place the lobster in a large pan of boiling water head first, pop the lid on and cook for 8 minutes.
3. Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl.
4. Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.
5. Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly.
6. Stir in the flour, followed by the mustard and Prosecco. Let the alcohol bubble and cook away, then strain and gradually stir in the milk and simmer until you have a nice, loose, silky consistency.
7. Remove from the heat, grate in the Lancashire cheese, taste, season to perfection with sea salt and black pepper and leave to cool.
8. Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through.
9. Drain in a colander and leave to steam dry, then return to the pan and mash well with the remaining butter and the grated Red Leicester. Season to perfection with sea salt and cayenne, loosening with a splash of milk, if needed.
10. Preheat the oven to 180°C/350°F/gas 4.
11. Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm).
12. Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using).
13. Bake for 1 hour, or until golden, bubbling and the fish is cooked through.

1. Preheat the oven to 180ºC/350ºF/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!

Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes and cut into large even-sized chunks, then put them into a large pan of boiling salted water for 15 minutes, or until cooked through. Drain and mash with a pinch of salt and pepper, the zest from the lemon and the butter. Place the frozen peas in a colander, pour over some boiling water to defrost them, then drain well and pulse a few times in a food processor. Fold them through the mashed potato to create a rippled effect, then leave to one side.

Peel and chop the carrots and onions and cook them in a large ovenproof pan (roughly 30 cm in diameter) with a lug of oil for 15 minutes, or until softened but not coloured, stirring occasionally. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets for around 10 minutes, or until cooked through, then use a slotted spoon to remove them to a plate, taking the pan off the heat. Stir the flour into the carrots and onions, then gradually add the milk, a ladleful at a time, stirring continuously.

Stir in the spinach until broken down, then season to perfection. Flake in the fish fillets (carefully remove and discard the skin if the fillets have it), add the prawns, mustard and the juice from half the lemon, grate in the cheddar and stir gently to combine. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it great texture. Bake for 30 to 40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like) — delicious!

Yield: Makes 8 servings

[IMAGE]

Save With Jamie by Jamie Oliver is published by HarperCollins © Jamie Oliver Enterprises Limited (2013). This recipe originally appeared on Save With Jamie - Series 1: © 2013 Jamie Oliver. Visit jamieoliver.com or follow him at @jamieoliver. Photography by David Loftus Copyright © 2013. 

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Total time: 1 hour 30 minutes / 398 calories

Preheat the oven to 180ºC/350ºF/gas 4. Peel the potatoes and cut into large even-sized chunks, then put them into a large pan of boiling salted water for 15 minutes, or until cooked through. Drain and mash with a pinch of salt and pepper, the zest from the lemon and the butter. Place the frozen peas in a colander, pour over some boiling water to defrost them, then drain well and pulse a few times in a food processor. Fold them through the mashed potato, then leave to one side.

Peel and chop the carrots and onions and cook them in a large ovenproof pan (roughly 30cm in diameter) with a lug of oil for 15 minutes, or until softened but not coloured, stirring occasionally. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add the frozen fish fillets for around 10 minutes, or until cooked through, then use a slotted spoon to remove them to a plate, taking the pan off the heat.

Stir the flour into the carrots and onions, then gradually add the milk, a ladleful at a time, stirring continuously. Stir in the spinach until broken down, then season to perfection. Flake in the fish fillets (carefully remove and discard the skin if the fillets have it), add the prawns, mustard and the juice from half the lemon, grate in the Cheddar and stir gently to combine. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it great texture. Bake for 30 to 40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like) – delicious!