When I first moved into my own apartment after college, I wanted to host a dinner that felt both cozy and impressive. I didn’t have many fancy recipes under my belt back then, but I remembered watching Jamie Oliver make his Fantastic Fish Pie on TV. It looked comforting, family-style, and surprisingly doable even for someone like me who wasn’t a trained cook.
I gathered my courage, bought a few types of fresh fish, and gave it a try. To my amazement, the pie turned out golden, bubbling, and packed with flavor. It became an instant favorite not just for me but for my friends too. Over the years, I’ve made this dish for birthdays, holidays, and those “just because” nights when I want something hearty.
Jamie Oliver’s fish pie isn’t just a recipe to me. It’s a warm memory that I’ve cooked into my own story. There’s something beautiful about layering creamy mash over flaky fish and watching it all come together into a bubbling bake. It feels like a hug on a plate.
In this post, I’ll walk you through exactly how to make Jamie Oliver’s Fantastic Fish Pie. I’ll share the ingredients you’ll need, how to get it just right, what to serve it with, and even how to store leftovers for later. I’ve also included some personal tips and variations that I’ve tested and loved. If you’re a fan of classic comfort food with a twist, this is a dish you’ll want to keep in your back pocket forever.
What is Jamie Oliver Fantastic Fish Pie
Jamie Oliver’s Fantastic Fish Pie is a comforting British-style casserole made with flaky fish, creamy white sauce, soft mashed potatoes, and often a handful of sweet peas or spinach. It’s baked until golden and bubbling, and it’s the perfect blend of creamy, savory, and hearty textures.
Unlike traditional pies that use pastry, this fish pie swaps the crust for a layer of fluffy mashed potatoes. Jamie keeps the recipe flexible with room to use a mix of white fish, smoked fish, and even prawns. The base is made from a gently cooked white sauce infused with leeks, mustard, and fresh herbs.
It’s everything I want in a homemade dish – simple ingredients, big flavors, and a rustic, inviting feel.
Why You Should Try This Recipe
There are so many reasons to try Jamie Oliver’s fish pie. First, it’s a brilliant way to get more fish into your meals without it feeling too heavy or “fishy.” The creamy sauce and soft mash balance the flavors beautifully. Second, it’s comforting. This is the kind of dish that brings people together, whether it’s a casual weeknight dinner or a relaxed Sunday lunch.
It’s also quite forgiving. Even if your fish pieces break apart a little or the mash is a bit rustic, it all comes together in a way that feels homemade and delicious. Plus, it makes fantastic leftovers. I’ve taken this to potlucks, served it to kids, and even frozen it for lazy days. Every single time, it’s been a hit.
Ingredients Needed to Make Jamie Oliver Fantastic Fish Pie
- 1 kg potatoes, peeled and chopped
- 2 large eggs
- 2 handfuls of spinach or peas (optional)
- 1 carrot, peeled and finely chopped
- 1 leek, washed and sliced
- 1 tablespoon olive oil
- 400 ml milk
- 2 tablespoons plain flour
- 1 tablespoon Dijon mustard
- 1 handful grated cheddar cheese
- 300 grams skinless fish fillets (cod, salmon, smoked haddock, or a mix)
- 100 grams cooked prawns (optional)
- Salt and black pepper
- Fresh parsley or dill (optional, for garnish)
Instruction to Make Jamie Oliver Fantastic Fish Pie
- Preheat your oven to 200°C (400°F). Start by boiling the potatoes in salted water until tender. This usually takes about 15 to 20 minutes. Drain well and mash them with a bit of butter, a splash of milk, and a pinch of salt. Set aside.
- Boil the eggs in a separate pot for about 8 minutes. Once cooked, peel and slice them into quarters.
- Cook the vegetables. In a pan, heat olive oil and sauté the chopped carrot and leek for about 5 to 7 minutes until soft. If you’re using spinach, toss it in during the last minute until wilted. Remove from heat.
- Make the white sauce. In the same pan or a separate saucepan, add the flour and a bit of oil or butter. Stir constantly over medium heat to form a roux. Slowly add the milk while whisking to avoid lumps. Cook for 5 to 7 minutes until the sauce thickens. Stir in the mustard and a small handful of cheese.
- Add the fish. Cut the fish into chunks and gently mix them into the white sauce along with the cooked vegetables. Add prawns if using. Season with salt, pepper, and chopped herbs.
- Assemble the pie. Pour the fish mixture into a baking dish. Top with the sliced eggs. Spoon the mashed potatoes over the top and spread evenly with a fork. Sprinkle the remaining cheese over the mash.
- Bake for 30 to 35 minutes until the top is golden and the sauce is bubbling at the edges.
- Serve warm with a side salad or crusty bread.
Jamie Oliver Fantastic Fish Pie
Ingredients
- 1 kg potatoes peeled and chopped
- 2 large eggs
- 2 handfuls of spinach or peas optional
- 1 carrot peeled and finely chopped
- 1 leek washed and sliced
- 1 tablespoon olive oil
- 400 ml milk
- 2 tablespoons plain flour
- 1 tablespoon Dijon mustard
- 1 handful grated cheddar cheese
- 300 grams skinless fish fillets cod, salmon, smoked haddock, or a mix
- 100 grams cooked prawns optional
- Salt and black pepper
- Fresh parsley or dill optional, for garnish
Instructions
- Preheat your oven to 200°C (400°F). Start by boiling the potatoes in salted water until tender. This usually takes about 15 to 20 minutes. Drain well and mash them with a bit of butter, a splash of milk, and a pinch of salt. Set aside.
- Boil the eggs in a separate pot for about 8 minutes. Once cooked, peel and slice them into quarters.
- Cook the vegetables. In a pan, heat olive oil and sauté the chopped carrot and leek for about 5 to 7 minutes until soft. If you're using spinach, toss it in during the last minute until wilted. Remove from heat.
- Make the white sauce. In the same pan or a separate saucepan, add the flour and a bit of oil or butter. Stir constantly over medium heat to form a roux. Slowly add the milk while whisking to avoid lumps. Cook for 5 to 7 minutes until the sauce thickens. Stir in the mustard and a small handful of cheese.
- Add the fish. Cut the fish into chunks and gently mix them into the white sauce along with the cooked vegetables. Add prawns if using. Season with salt, pepper, and chopped herbs.
- Assemble the pie. Pour the fish mixture into a baking dish. Top with the sliced eggs. Spoon the mashed potatoes over the top and spread evenly with a fork. Sprinkle the remaining cheese over the mash.
- Bake for 30 to 35 minutes until the top is golden and the sauce is bubbling at the edges.
- Serve warm with a side salad or crusty bread.
Notes
Nutritional Value
Per serving (based on 6 servings):- Calories: 480
- Protein: 32g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Sodium: 400mg
What Goes Well with Jamie Oliver Fantastic Fish Pie
This fish pie is quite hearty on its own, but I like to serve it with a light side salad or some steamed green beans or broccoli for contrast. Crusty bread or garlic toast also works beautifully, especially if you’re in the mood for something extra filling. A squeeze of lemon juice over the top adds a lovely brightness too.
My Tips to Make the Best Jamie Oliver Fantastic Fish Pie
- Use a mix of fish for the best flavor. I usually go with cod, smoked haddock, and a little salmon.
- Don’t overcook the fish before baking. Let it finish cooking in the oven for a tender texture.
- Add mustard gradually. Taste the sauce and adjust to your liking.
- Fluff the mash lightly and rough up the top with a fork. It helps create those crispy bits.
- Let it rest for a few minutes after baking. This helps the sauce thicken and the flavors settle.
Easy Variations of Jamie Oliver Fantastic Fish Pie
- Swap the mashed potatoes with mashed sweet potatoes for a twist.
- Add chopped hard-boiled eggs directly into the fish mixture instead of layering.
- Use kale or chard instead of spinach.
- For a dairy-free version, use oat milk and dairy-free cheese.
- Add a pinch of nutmeg or a splash of lemon zest to the white sauce for extra depth.
Best Way to Store Jamie Oliver Fantastic Fish Pie
If you have leftovers, let the pie cool completely before covering it with foil or transferring to an airtight container. It keeps well in the fridge for up to 3 days. To reheat, place it in a warm oven at 180°C (350°F) until hot all the way through. You can also freeze it before or after baking. Just thaw it overnight in the fridge before reheating.
Nutritional Value
Per serving (based on 6 servings):
- Calories: 480
- Protein: 32g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Sodium: 400mg
Values will vary based on the types of fish and milk used.
FAQs
Can I make it ahead of time?
Yes, assemble the pie and keep it covered in the fridge. Just bake it fresh when you’re ready to eat.
Can I use frozen fish?
Absolutely. Just make sure it’s fully thawed and patted dry before cooking.
What can I use instead of leeks?
Spring onions or finely chopped white onions work well too.
Is this kid-friendly?
Very. The creamy texture and mild flavors are a hit with kids. Just skip the mustard if your little ones are sensitive to it.
Can I make this gluten-free?
Yes, substitute the flour with gluten-free plain flour or cornstarch to thicken the sauce.
Conclusion
This fish pie has become so much more than just a meal for me. It’s tied to memories of hosting my first dinner, quiet nights in with good company, and those times when I just needed a plate of something warm and familiar. Jamie Oliver’s Fantastic Fish Pie isn’t just delicious. It’s dependable. Every single time I make it, I’m reminded of why I fell in love with cooking in the first place.
It’s a recipe that has room to grow with you. Whether you’re adding your own twist with different vegetables, adjusting the seasoning to your taste, or simply making it exactly as Jamie describes, it always delivers something satisfying. The creamy base, the flaky fish, the golden mash – it all comes together in a way that feels both rustic and special.
Even now, years later, this dish still shows up on my table when I want to serve something hearty without too much fuss. It’s perfect for those evenings when you want something homemade and comforting, but also elegant enough to serve when guests are around.
If you’ve never made fish pie before, I really hope this guide gives you the confidence to give it a go. Once you taste it, you’ll understand why it’s one of my all-time favorites. And if you have made it, maybe this version will inspire you to try it again with a few new tricks up your sleeve.
Happy cooking, and enjoy every warm, creamy, golden bite.
