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Fish pie recipe

Fish pie recipe

We’ve launched Tesco Community Cookery School with Jamie Oliver to help train 1,000 community cooks from across the country how best to use surplus food donations to help stop food going to waste.

Hearty, creamy and super-satisfying, this flavoursome fish pie is a great excuse to pack in the veg, so use whatever you have to hand – even frozen peas! Instead of plain old mash, I’ve created a crispy root veg topping to add colour and texture – it’s a bit like a rosti only baked instead of fried. Give it a go. See method

  • Serves 10
  • 45 minutes, plus chopping


  • 200g alliums (shallots, onions, leeks)
  • 400g green veg (courgettes, peas)
  • 2kg mixed hard/root veg (potato, carrot and butternut squash)
  • 30ml olive oil
  • 400g leafy greens (spinach, kale)
  • 2 litres white base sauce
  • 1kg mixed fish (salmon, cod, haddock, pollock), skin off, scaled & pin-boned, from sustainable sources


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg.
  3. Place a large pan big enough to hold all the ingredients on a medium heat with the oil.
  4. 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.
  5. Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste.
  6. Roughly chop the fish into 2.5cm chunks and stir it through the sauce.
  7. Transfer to a deep oven tray (40cm x 60cm), smoothing out into the corners. 
  8. Scatter the grated root veg over the pie mixture.
  9. Bake in the oven for 25 minutes, or until golden and bubbling.

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