Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 6 small fish pies
Great for: Kids 2-4 years, Kids 4+ years
Suitable for Freezing
Fish is good for the brain so serve up a helping of fish pie at dinner. This recipe is creamy, tasty & looks good in mini ramekins. This fish pie is so tasty and satisfying.
Suitable as a baby food recipe for your weaning tot, it’s perfect for a mid-week family meal and is a great way to get your kids to eat more fish.
- 625 ml full fat milk
- ½ onion, finely chopped
1 bay leaf
- 700 g skinless fish (haddock, salmon, hake)
- 100 g unsalted butter
- 50g plain flour
- 25 g frozen sweetcorn
- 25 g frozen peas
900 g potatoes
25 g cheddar cheese, grated
Preheat the oven to 200°C.
Boil the potatoes until tender. Mash and set aside.
In a large saucepan bring the milk, onion, peppercorns and bay leaf to the boil, before reducing to a simmer.
Add the fish and gently cook for 4-5 minutes.
Remove the fish from the pan and set aside. Discard the bay leaf and peppercorns.
Melt the butter in an other saucepan over a medium heat. Stir in the flour to form a thick paste.
Stir the milk and onion mixture into the saucepan. Simmer until thickened.
Flake the fish into the sauce. Make sure to remove any bones. Add in the sweetcorn and peas.
Spoon the fish mixture into mini ramekin dishes. Top with mash potato then cheese. Bake for 15-20 minutes.
For a baby not able for texture, blend the fish mixture and serve with mashed potato.