Classic creamy fish pie

Although fish account for roughly 20% of animal protein in the human diet, careless fishing has created an imbalance in our ocean’s fish stocks. Two Oceans Wines, together with WWF SASSI, have put together a list of sustainable, delicious recipes using only the right fish and perfectly paired with Two Oceans Wines. Below you will find one of the decadent recipes.

Inspired by Jamie Oliver who is master of the fish pie, we suggest you try it with a glass of Two Oceans Chardonnay.


1 onion, finely chopped
Salt and pepper
Juice of 1 lemon
5 large floury potatoes, quartered
2 large eggs, hard-boiled
2 large handfuls of fresh spinach
2 Tbsp olive oil
1 carrot, finely chopped
Splash of Two Oceans Chardonnay
1.5 cups (375 ml) cream
½ cup (125 ml) grated mature Cheddar cheese
1 heaped tsp (7 ml) English mustard
2 Tbsp (30 ml) flat leaf parsley, finely chopped
1 kg firm-fleshed white fish such as hake, gurnard, silver, santer, panga or elf


Preheat oven to 180ºC.
Boil potatoes in salted water until tender. You can boil the eggs at the same time if you like.
Pour boiling water over spinach to wilt. Squeeze out the excess spinach moisture.
Drain potatoes and mash with butter, salt, and pepper.
Cool, peel, and quarter eggs.
Meanwhile heat olive oil in a pan and sauté onion and carrot for 3 minutes. Add a splash of wine and cook for a further 2 to 3 minutes.
Add cream, bring to a boil, remove from heat, and add cheese, lemon juice, mustard, and parsley.
Place fish, spinach and eggs in a baking dish and pour over sauce.
Top with mashed potatoes.
Bake for 25 to 30 minutes until the potatoes are golden.

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