Easy fish pie
Jamie says: "I’ve used baby potatoes in my topping to revamp this comfort food classic."
- 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.
- 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.
- 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.
- 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.
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Freezing and defrosting guidelines
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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.