Mini fish pie faces Recipe

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Easy to make and perfect for kids, these mini fish pies are also high in minerals and essential vitamins.


  • 2 x 450g packets ready made, chilled creamy mashed potato
  • 25g butter
  • 1 small onion, peeled and finely chopped
  • 3 ripe tomatoes, skinned, de-seeded and roughly chopped
  • 2 tbsp flour
  • 250g cod fillet, skinned and cut into cubes (approx 3cm)
  • 250g salmon fillet, skinned and cut into cubes (approx 3 cm)
  • 1 tbsp fresh chopped parsley
  • 1 bay leaf
  • 200ml milk
  • salt and pepper
  • 75g Cheddar cheese, grated
  • 1 egg lightly beaten
  • Carrot for hair (use zester to make long thin strips)
  • Salad cress for hair
  • Red pepper for lips
  • Baby sweetcorn for nose
  • Spring onion, mini cucumber and peas for eyes
  • Blanched French beans for moustache
  • Blanched cauliflower for ears
  • Cherry tomatoes for cheeks
  • Basil for bow-tie


  • Melt butter in a saucepan, add the onion and sauté for 5 mins. Add the chopped tomato and cook for 2 mins.

  • Add the flour and stir for about 30 seconds.

  • Add the fish to the onion and tomato together with the parsley and bay leaf. Pour over the milk and season to taste. Simmer for about 4 mins until the fish is cooked through. Remove the bay leaf and stir in the cheese until melted.

  • Divide the fish between the ramekin dishes (makes 4 to 6 portions according to size of dish) and top with the mashed potato.

  • Brush beaten egg over the surface of the mashed potato.

  • Cook in an oven pre-heated to 180C for 15 mins and finish off for a few mins under a pre-heated grill until golden.

  • Decorate the pies with faces – children will enjoy designing their own if you give them a selection of vegetables.

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