Have made this several times,it's just scrumptious,sod my cholesterol level.<br/>This pie should be made compulsory.
This awesome recipe is from Jamie Oliver's 'The Return of the Naked Chef' cookbook. I love the way he gets so much happening in only one pan (steps 2 to 4). Our family adores this recipe. The main difference for us is the amount of cream used. I prefer to use Jamie's recommended quantity of 285 mls. I'm guessing that more would make it too runny. With 600 mls of cream, I would probably only give four stars, but I haven't tried that approach yet. Also, we think nutmeg is essential, not optional. Try to use fresh ground.
Delicious! It was definetly to much cream I will use 1/2 next time. I also think I migh try to sautee the spinach with the onions instead of steaming it.
Wonderful! I followed the advice & added 285mls of cream/milk - glad I did as it would have been swimming otherwise! Gorgeous hearty food just right for snowy weather! Thanks for posting this recipe
As I have to cut out fats, I used an unsweetened fat free Greek yoghurt instead of double cream, and this came out well, also used a lot less cheese ....because of fat content, but the tartness of the yoghurt made up for that.........otherwise a fantastic recipe thanks for sharing it with us.......Jenny B
I'm eating this as I type, and it really is fantastic. I didn't even have cream, so I used about 300ml of milk, as that was all I had. Didn't have any spinach either, and I'm sure it would be even better with it, and I used dried parsley. It's easy and super-delicious.
This is the recipe that I also make and everybody looooves it. However, the original recipe (from Jamie Oliver) asks for 285 ml cream and that's how I always make it. It really is a fantastic fish pie.