The Naked Chef’s Fish Pie (Serves 6-8)

Deb June 26, 2006

From one of Jamie Oliver’s TV series.

  • 1 bag spinach (approx 350-400gm), washed thoroughly and stemmed
  • 2 carrots, grated
  • 2 onion, finely chopped
  • 2 tsp dried parsley or 2 Tbs fresh, chopped finely
  • 8-10 potatoes
  • 4 eggs (optional)
  • 1kg fish
  • 500ml cream
  • 2 handfuls grated cheese
  • 4 tsp sugar-free American mustard
  • Juice of 1 lemon
  • Olive oil, butter, salt, pepper

Chop up potatoes and set to boil in salted water

  • Set eggs to hard boil in the bottom part of a steamer, with spinach steaming above them
  • Saute onions & carrots in olive oil
  • Add a little salt & pepper, and cream and leave to simmer till cream thickens
  • Meanwhile, chop fish and spread out in 1 large or 2 medium roasting pans
  • Squeeze liquid out of steamed spinach and spread on top of fish
  • Chop up hard boiled eggs and layer on top
  • Add parsley, lemon juice, mustard and cheese to sauce
  • Pour sauce over the top of the other ingredients
  • Mash potatoes with lots of butter and spread over the top
  • Cook at 180C (355F) for 30-40 mins till fish is cooked and potatoes browned

Serve with a salad (the Naked Chef recommends watercress, walnut & pear)

Deb’s dairy-free variation: Coconut cream fish pie

  • Replace parsley with coriander
  • Replace cream with coconut cream
  • Replace American mustard with Greggs chilli seasoning
  • Leave out the cheese