Mini fish pie
Average rating:
This is simple to prepare and a great source of Omega-3. You can also freeze them for days when you don't want to cook
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Prep time: 10 mins
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Cooking time: 20 mins
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Serves: 3
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Costs: Cheap as chips
Ingredients
- 375g (9oz) potatoes, peeled and diced
- 1 1/2tbsp milk
- 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
- 75ml milk
- 50ml vegetable stock
- 25g (1oz) frozen peas
- 50g (2oz) Cheddar cheese, grated
- 1 lightly beaten egg
Method
- Preheat the oven to 180°C / 350°F / Gas 4. Boil a pan of lightly salted water, add the potatoes, reduce the heat and cook for 15-20 mins or until tender.
- Drain the potatoes and mash together with the milk and half butter until smooth and season with salt an pepper (leave this out if you're cooking for babies under one).
- Melt the remaining butter in a saucepan, add the onion and fry until softened. Add the flour and cook for 30 secs and stir. Gradually stir in the milk and then the stock. Bring to the boil and cook for 1 min.
- Add the fish with the parsley and bay leaf. Simmer for about 3 mins and then stir in the peas and cook for 1 min. 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 the oven for about 15 mins and finish off for a few minutes under the grill until the potato top is golden.
- If you're giving this dish to children, why not decorate it with some vegetables to make it look even more appealing?
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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