Jamie's on-a-budget recipes

Easy fish pie

Jamie says: "I’ve used baby potatoes in my topping to revamp this comfort food classic."

1. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. Scrub the potatoes and cook in a large pan of boiling salted water for 15 mins, or until cooked through. Meanwhile, scrub the carrots and slice very finely.
2. Put 3 tbsp oil in a large shallow ovenproof casserole pan on a medium-low heat, then stir in the flour. Cook for 1 min, then gradually pour in the milk, stirring continuously, until you have a smooth sauce. Coarsely grate in the cheese, then stir in the carrots. Season and simmer on a low heat for 5 mins.
3. Drain the potatoes and leave to steam-dry. Roughly chop the spinach and stir into the cheese sauce. Remove the pan from the heat, then stir in the prawns, fish pie mix and mustard.
4. Mash the potatoes with 1 tbsp oil and a pinch of sea salt and black pepper, then spoon on top of the creamy fish filling. Bake for 30 mins, or until golden and bubbling. Lovely with a dressed green salad.

See more Jamie Oliver recipes

Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.