Fish pie
Ingredients
- 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
Instructions
- 1
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- 2
Preheat the oven to 180°C/350°F/gas 4.
- 3
Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg.
- 4
Place a large pan big enough to hold all the ingredients on a medium heat with the oil.
- 5
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.
- 6
Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste.
- 7
Roughly chop the fish into 2.5cm chunks and stir it through the sauce.
- 8
Transfer to a deep oven tray (40cm x 60cm), smoothing it out into the corners.
- 9
Scatter the grated root veg over the pie mixture.
- 10
Bake in the oven for 40 minutes, or until golden and bubbling.
