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Jamie Oliver's Fantastic Fish Pie (Gluten-Free + Low FODMAP)

I adapted this recipe from Jamie Oliver’s first cookbook, Happy Days with the Naked Chef. I made it dairy-free and healthy with loads more veggies and streamlined the steps to dirty fewer pans. I would have never thought to add hard boiled eggs if not for Jamie, but they are SO good. To make this low FODMAP simply omit the leeks.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 2 pounds potatoes peeled and cut into 2-inch cubes
  • Sea salt
  • 2 large eggs
  • Olive oil
  • 1 leek halved and thinly sliced (optional, see note)
  • 1 large carrot diced
  • 1 cup coconut cream or the thicker half of a can of full fat coconut milk
  • 3 tablespoons fresh lemon juice from 1 lemon
  • 2 teaspoons Dijon mustard
  • 5 ounces baby spinach
  • 1/4 cup frozen peas
  • 1 pound haddock cod or hake fillets (skin removed), cut into 1-inch pieces
  • ¼ cup finely chopped parsley divided

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 minutes, then carefully add the eggs. Boil for an additional 5-7 minutes, or until the potatoes are fork tender. Remove the eggs with a slotted spoon and set aside to cool.
  3. Drain the potatoes in a colander, shaking out the excess moisture, then return to the pot. Mash the potatoes coarsely with a fork or potato masher. Add 2 tablespoons of olive oil and taste for seasoning. Don’t worry if they look dry and crumbly, but feel free to add a splash of stock! Set aside.
  4. When the hard boiled eggs are cool enough, remove the shell and cut them into quarters.
  5. Meanwhile in a large (12 to 15 inch) oven-safe skillet or casserole dish, heat 2 tablespoons of olive oil over medium heat. Sauté the leeks and carrots until soft, about 5 minutes. Stir in the coconut cream and bring to a simmer. Off the heat, whisk in the lemon juice, Dijon and ½ teaspoon salt. Fold in the spinach until wilted. Then add the peas, fish, eggs and half the parsley. Arrange the fish mixture in an even layer and cover with the potatoes, smushing them out to fully cover the pie – the more rustic and uneven the top, the more crispy bits there will be. Drizzle the potatoes with a little more olive oil.
  6. If your skillet is very full, place it on a baking sheet. Bake the fish pie uncovered in the oven for 20 minutes, or until the potatoes are golden brown and the sides are bubbling. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with the remaining parsley and enjoy!