Family Fish Pie

Cook a cool mini fish pie - your baby will definitely like it! 

Oil rich fish such as salmon, tuna, and sardines are especially good brain boosters. This is due to their high levels of omega-3 essential fats which are vital for brain function and can also help the performance of dyslexic and hyperactive kids.

Ingredients

For Potato topping:

• 800g potatoes
• 30g butter
• 7 tbsp milk
• 4 tbsp freshly grated Parmesan
• 1 egg, lightly beaten
• Salt and freshly ground black pepper, to taste

For the sauce:

• 45g butter
• 1 large shallot, diced
• 2 tbsp white wine vinegar
• 45g flour
• 450ml fish stock
• 6 tbsp double cream
• 1 ½ tsp chopped fresh dill or chives, chopped
• Salt and freshly ground black pepper, to season

Salmon & Cod Filling:

• 250g salmon, skin removed and cut into 2 cm chunks
• 250g cod, skin removed and cut into 2 cm chunks
• 150g small cooked prawns
• 70g frozen peas

Directions

1.  Pre-heat the oven to 200ºC/400ºF/Gas 6.
2.  Boil the potatoes in salted water.
3.  Drain and mash with the butter, milk and Parmesan and season to taste.
4.  To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft.
5.  Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated.
6.  Stir in the flour to make a roux.
7.  Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously.
8.  Bring to the boil then cook stirring until thickened.
9.  Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
10.    Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.
11.    Brush the potato topping with a little beaten egg. Bake for 25 minutes.
12.    Freeze, assembled but uncooked.

Make photos of your little one eating the pie, upload to the App. Write whether you liked the recipe.