Kids Fish Pie
Prep Time:25 mins, Cook Time: 20 mins, Total Time: 45 mins
November 17, 2011
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.
Fish, Spinach, Peas, Milk, Eggs, Cheese
Weaning Babies 9-12 months, Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Dinners, Making Ahead, Freezing, Weekend Slowies, Hiding Veggies
This quantity makes enough for 4 adults or for a family of four with enough leftovers for the kids for another day.
An ovenproof dish or dishes.
Kids Fish Pie
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
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
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.