Kids Fish Pie

Prep Time:25 mins, Cook Time: 20 mins, Total Time: 45 mins

November 17, 2011

Eat Your Veg | Kids Fish Pie

Today I baked fish pie in my gorgeous Oogaa bowls, much to the delight of my kids! Their favourite dinner IN their favourite bowls, Jacques was literally climbing on the table to get his fingers in the pies! Oogaa make fabulous feeding products for babies and young children, in gorgeous designs and colours that are fun and so adorable. We now have the range of colours and Francesca frustratingly will only eat out of a bowl that matches her outfit of the day (as girls do!). Jacques loves their squidgability (I think I just made up a word here!) and loves to chew and play with them after his dinner, or put them on his head. He also has a rather unnerving tendency of flinging his bowl as far and fast as he can once he’s finished eating so Mummy’s very happy to have silicone non-noisy non-breakable dinnerware!. Mummy’s also happy that they’re so incredibly useful, they can be baked in the oven, put in the microwave to warm up food, put through the dishwasher and even used to store food in the freezer. And being silicone, so wonderfully safe! For more information on Oogaa have a look at their lovely website: www.oogaa.com.

Although named Kid’s Fish Pie, it’s most certainly not just for kids, and can be very much enjoyed by grown ups too! I baked my pies individually in Oogaa bowls today (as well as a separate dish for the grown ups), but you could also use a large and deep ovenproof dish for everyone.

The Good Stuff:

Fish, Spinach, Peas, Milk, Eggs, Cheese



Great For:

Weaning Babies 9-12 months, Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Dinners, Making Ahead, Freezing, Weekend Slowies, Hiding Veggies



Notes:

This quantity makes enough for 4 adults or for a family of four with enough leftovers for the kids for another day.



Special Equipment:

An ovenproof dish or dishes.



Kids Fish Pie

Print Friendly
Print Friendly

Ingredients Prep Time:25 mins, Cook Time: 20 mins, Total Time: 45 mins

Enough for 4 adults (or like us, for a family of 4, with portions left over for the kids to eat again the next day!)
400g sustainable white fish fillets (or combination of salmon and white fish)
500ml full fat milk
1 bay leaf
salt & pepper
50g butter
40g plain flour
80g Cheddar cheese, grated
½ tsp English mustard (optional)
2 eggs, hard boiled
80g frozen peas, cooked
2 large handfuls fresh spinach, washed and finely chopped, wilted
2 tbsps chopped fresh chives, finely chopped (optional)
3 tsps lemon juice

For the Potato Topping:
700g potatoes, peeled and cut into chunks
40g butter
3 tbsp milk
salt & pepper

1) Preheat your oven to 180°C/Gas 4.

2) Place the fish in a saucepan and pour over the milk, a little seasoning (none or very little salt if you’re cooking for wee ones!) and the bay leaf. Slowly bring to the boil and allow to simmer for about 5 minutes until the fish is cooked.

3) Meanwhile cook the potatoes for the topping in a pan of boiling water. If you haven’t already done so you can hard boil your eggs in the same pan (they take 8 minutes in boiling water).

4) When the potatoes are cooked drain out the water, pouring the water over the fresh spinach as this will be enough to wilt it ready for the pie.

5) Mash the potatoes with the butter, milk and a little seasoning.

6) Drain the fish from the milk, retaining the milk for the sauce. Check the fish for bones, roughly break into pieces and set aside.

7) Now to make the cheese sauce. Place the butter in a large saucepan and heat over a very gentle heat until melted. With the pan still on a little heat add the flour and stir quickly and vigorously with a wooden spoon or a balloon whisk until combined. Add a little milk and continue to stir or whisk vigorously, continue to add the milk in this way until you have incorporated it all. Don’t worry if you have a few lumps at this stage, they’ll eventually go. Continue to stir or whisk the sauce constantly over a gentle heat until it is fully thickened and starting to simmer, this will take a few minutes. When simmering, take the pan off the heat and stir in the cheese and mustard (if using).

8) Now you can assemble your pie or pies. Place the fish pieces evenly in a large ovenproof dish or individual dishes or bowls. Roughly chop up the eggs and scatter on to the fish, along with the peas, spinach and chives (if using). Drizzle over a little lemon juice. Pour over the cheese sauce. Top with the mashed potato.

9) Bake in the oven for 15 to 20 minutes. For a crispy browned top place briefly under a hot grill.

You might also like:

Comment

Your email address will not be published.