Mini Fish Pie

375 g potatoes, peeled and diced
1 1/2 tbsp milk
40g butter
a little salt and pepper (for babies over one)
15 g (1/2 oz) butter
25 g (1 oz) onion, peeled and finely chopped
1 tbsp flour
125 g (4 1/2 oz) cod fillet, skinned and cubed
125 g (4 1/2 oz) salmon fillet, skinned and cubed
1 tsp chopped fresh parsley
1 bay leaf
75 ml milk
50 ml vegetable stock
25g frozen peas
50 g (2 oz) Cheddar cheese, grated
1 lightly beaten egg

Preheat the oven to 180C/350F. Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15 to 20 minutes or until tender. Drain the potatoes and mash together with the milk and half butter until smooth and season to taste for babies over one. Melt the remaining butter in a saucepan, add the onion and sauté until softened. Add the flour and cook for 30 seconds, stirring. Gradually stir in the milk and then the stock. Bring to the boil and cook for one minute. Add the fish with the parsley and bay leaf. Simmer for about 3 minutes and then stir in the peas and cook for one minute. Remove the bay leaf and stir in the cheese until melted. Season with a little salt and pepper
Divide the fish between 3 ramekin dishes and top with the mashed potato. Brush with the lightly beaten egg. Heat through in an oven preheated to 180C for about 15 minutes and finish off for a few minutes under a preheated grill until golden.

Suitable for freezing
Suitable for babies from 10 months

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