Sweet Pea and Fish Pie

Jamie Oliver’s sweet pea and fish pie is the ultimate comfort food and will be loved by all the family

By Jamie Oliver

Sweet Pea and Fish Pie
90 mins cooking time
Serves 8

A sweet pea and fish pie that is easy to prepare and can be finished in the oven when you are ready. Featured on Jamie Oliver's Keep Cooking and Carry on Show, it’s sure to become a family favourite.

Kids , Egg-Free , Easy , Fish , Salmon , Seafood , Dinner

Recipe nutrition per serving

398 kcals

Of an adults reference intake


1 kg potatoes
400 g frozen peas
1 lemon
40 g unsalted butter
2 carrots
2 onions
olive oil
500 ml semi-skimmed milk
2 x 150 g frozen salmon fillets , sustainably sourced
2 x 100 g frozen white fish fillets , sustainably sourced
65 g plain flour
100 g frozen spinach
125 g frozen cooked peeled prawns , sustainably sourced
1 heaped teaspoon English mustard
40 g Cheddar cheese
sea salt
freshly ground black pepper



Preheat the oven to 180ºC/350ºF/gas 4.


Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.


Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.


Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.


Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.


Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.


Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like).

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