fish pie a la jamie
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- sea salt and freshly ground black pepper & olive oil
- 0.5 kg potatoes
- few pieces frozen, or one small butternut squash
- 1 sticks of celery
- 75g good Cheddar cheese
- 1/2 lemon or lemon juice
- 1 courgette
- 2 sprigs of fresh flat-leaf parsley
- 200g monk fish tail - cut in largish bite-size chunks
- 175g tilapia or other white fish - cut as above
- half a dozen button mushrooms, chopped in two
- a couple of tbsp frozen peas
- 2 or three ripe tomatoes, sliced horizontally
Method
- STEP 1Preheat oven 200C / 400F / gas mark 6. Put large pan of salted water onto boil and while that's happening...
- STEP 2...peel spuds and cut into chunks about size of your thumb. Boil approx 12-15mins til mashable. Meanwhile lightly grease a baking dish and.....
- STEP 3...grate butternut squash, courgette, celery, zest from lemon; add these, plus the tomatoes, mushrooms and peas and chopped parsley to the baking dish.
- STEP 4Add the fish chunks on top; sprinkle the lemon juice on that, season, and liberally drizzle olive oil over all the whole lot.
- STEP 5Mash the cooked potatoes, spread over all the other ingredients in the baking dish and pop into oven for about 40mins until the potato is golden and crispy. Serve immediately - you don't even need any additional veg but something green on the side won't go amiss
