Fish Pie
Our yummy Fish Pie is a firm favourite with little diners, and the perfect way to introduce toddlers to fish. It contains tender bite-sized pieces of pollock gently cooked in a creamy cheese and leek sauce, and topped with a potato and carrot mash.
Prep time
20 mins
Cook time
50mins
Serves
4 toddler /
4 adults
Difficulty
Medium
For the fish pie sauce
- 1 tbsp rapeseed oil
- 1/2 small onion
- 40 g leek, finely sliced
- 30 g haricot beans
- 200 ml whole milk
- 300 ml water
- 110 g carrot, peeled and diced into 1 cm cubes
- 400 g skinless and boneless fillet white fish such as pollock, cut into 1 cm cubes
- 100 ml double cream
- 45 g Cheddar cheese, grated
- 1 tsp lemon juice
- 2 tbsp cornflour
- ΒΌ bunch flat leaf parsley, finely chopped
For the mash
- 520 g white potatoes, peeled and cut into 1 inch chunks
- 240 g carrot, peeled and cut into 1 cm chunks
- 1 1/2 tsp butter
- 3 tbsp whole milk
- A pinch of white pepper
- A pinch of nutmeg
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Heat the oil in a pan then add the diced onion and cook over a medium heat until the onion is softened and translucent.
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Add the leek and fry for another 5 minutes, until softened.
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Add the haricot beans, milk and water and bring to a simmer. Blend until smooth.
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Add the diced carrot and simmer gently for about 7 minutes until the carrot is just cooked.
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Add the fish and cook on a gentle simmer for about 5 minutes until the fish is just cooked through.
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Add the double cream, Cheddar cheese and lemon juice and bring the sauce back up to a gentle simmer.
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Mix the cornflour with some water and add to the sauce. Simmer for 1 minute while stirring gently to ensure the sauce has thickened. Add the chopped parsley and take the pan off the heat and set aside.
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Place the diced potatoes and carrot in a pan and cover with cold water. Bring up to a simmer and cook for 15-20 minutes until the vegetables are soft enough to mash.
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Drain, then add the whole milk, butter, white pepper and nutmeg. Mash roughly together to give a flecked mash.
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Place the sauce into the base of a baking dish, then top with the mash.
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To serve immediately, bake the fish pie at 190 C fan for 15-20 minutes.
Any leftover fish pie can be kept refrigerated for up to 3 days or frozen and kept for up to 1 month.
Have you tried?
Our yummy Fish Pie is a firm favourite with little diners, and the perfect way to introduce toddlers to fish. It contains tender bite-sized pieces of pollock gently cooked in a creamy cheese and leek sauce, topped with a potato and carrot mash.
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