Many fish pie recipes can be time-consuming and have a lot of moving parts, plus call for expensive fish.
But British chef Jamie Oliver has the perfect alternative that eliminates all of those problems.
Made with a base of spring onions, spinach and smoked haddock, his recipe swaps a heavy mashed potato topping for light filo pastry.
While it still has the delicious creamy, cheesy texture inside, Jamie’s recipe is much quicker and healthier to make.
Sharing the dish from his cookbook Jamie Oliver 5 Ingredients, he branded it a “crazy simple fish pie”, claiming that it takes just 28 minutes to make.
Method
Preheat the oven to 200C/400F/gas 6, then make a start on the fish. In a heatproof bowl, cover the fish with a kettle-worth of boiling water and set aside to soak.
Meanwhile, trim and roughly chop the spring onions, then place them into a 30cm non-stick ovenproof frying pan on high heat.
Add one tablespoon of olive oil and leave to cook for two minutes, stirring every couple of seconds.
Pile the spinach on top of the spring onions, leave it to wilt down and turn the heat off.
Next, spoon 100ml of the soaking water over the spinach, then drain the fish, break up the pieces and scatter them evenly around the pan.
Finely grate over most of the cheese and season well with black pepper. Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, and be sure to tear the top sheet up in what Jamie called “a nutty fashion”.
Finally, grate over the remaining cheese, drizzle with half a tablespoon of olive oil, and bake for 15 to 17 minutes, or until golden and crisp.
