Foodie heaven ... Jamie Oliver's Fish Pie

On a cold day there is nothing better in {our} world than fish pie - and Jamie Oliver's version sings loudly for its supper.

It's so easy to pull together and the flavours are beyond sublime - this has fast become a firm favourite at Palazzo Josamina!

Try it!

You'll need...

sea salt and freshly ground black pepper

1kg potatoes or kumara – or a mix of the both

1 carrot (I used black – made for an interesting colour!)

2 sticks of celery

150g good cheddar cheese – Mersey Valley’s pickled onion {sigh} is the best ever, trust me!

1 lemon

2 ripe tomatoes, quartered

½ a fresh red chilli

4 sprigs of fresh flat-leaf parsley

300g salmon fillets, skin off and bones removed

300g smoked haddock fillets, skin off and bones removed

125g king prawns, raw, peeled

olive oil

a good handful of spinach, chopped

Preheat your oven to 200°c and bring a large pan of salted water to the boil.

Peel the potatoes/kumara and cut into 2cm chunks add to the boiling water and cook for around 12 minutes, until soft.  

Grab a deep baking tray or earthenware dish and stand a box grater in it (this is the best ever bit!)....

Grate the celery, carrot and cheddar straight into the dish. Grate the zest from the lemon then finely grate or chop your chilli  (yep, way too easy!).

Finely chop the parsley leaves and stalks and add these to the dish.

Cut the salmon and smoked haddock into bite-size chunks and add to the dish with the prawns.  Squeeze over the juice from the zested lemon, drizzle with olive oil and add a good pinch of salt and pepper.  Add the spinach and tomatoes.

Mix it all up really well.

 
By now your potatoes should be cooked, so drain them and mash them up with some olive oil then spread them evenly over the top of the fish and grated veggies.

Pop in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top (you can always grill the potato right at the end for added crispy joy!

Serve piping hot with a yummy green salad.

Yumbo scrumbo - this is beyond fabulous and perfect for autumn and winter.

Thanks for sharing the love Jamie, you're a star!

{Ohh and no I am not sponsored by these guys - but their products play a very large role in my life.  All I can say is I am forever thankful that I am not lactose intolerant - that would be a huge crime.  I can do without nasty gluten in my life but cheese is my dear friend.  In all its shapes and forms.}

Hello dear friend....

xxxx

We teamed this up with one of my famous bean salads - famous because I whip them up on the spot.... throwing together whatever takes my fancy ... this time it was a mix of beans, a simple vinaigrette, preserved lemons (made last summer), red pepper, feta, red onion and toasted pine nuts plus loads and loads of herbs.  Toss together to make them dance and sing.  And they do!  And they'll sing again the next day if you have leftovers - best ever breakfast with an egg added for protein.  We don't do cereal in these parts - wary too weird for us!