Our yummy Fish Pie is a firm favourite with little diners, and the perfect way to introduce toddlers to fish. It contains tender bite-sized pieces of pollock gently cooked in a creamy cheese and leek sauce, and topped with a potato and carrot mash.
4 toddler / 4 adults
For the fish pie sauce
1 tbsp rapeseed oil
1/2 small onion
40 g leek, finely sliced
30 g haricot beans
200 ml whole milk
300 ml water
110 g carrot, peeled and diced into 1 cm cubes
400 g skinless and boneless fillet white fish such as pollock, cut into 1 cm cubes
100 ml double cream
45 g Cheddar cheese, grated
1 tsp lemon juice
2 tbsp cornflour
¼ bunch flat leaf parsley, finely chopped
For the mash
520 g white potatoes, peeled and cut into 1 inch chunks
240 g carrot, peeled and cut into 1 cm chunks
1 1/2 tsp butter
3 tbsp whole milk
A pinch of white pepper
A pinch of nutmeg
Heat the oil in a pan then add the diced onion and cook over a medium heat until the onion is softened and translucent.
Add the leek and fry for another 5 minutes, until softened.
Add the haricot beans, milk and water and bring to a simmer. Blend until smooth.
Add the diced carrot and simmer gently for about 7 minutes until the carrot is just cooked.
Add the fish and cook on a gentle simmer for about 5 minutes until the fish is just cooked through.
Add the double cream, Cheddar cheese and lemon juice and bring the sauce back up to a gentle simmer.
Mix the cornflour with some water and add to the sauce. Simmer for 1 minute while stirring gently to ensure the sauce has thickened. Add the chopped parsley and take the pan off the heat and set aside.
Place the diced potatoes and carrot in a pan and cover with cold water. Bring up to a simmer and cook for 15-20 minutes until the vegetables are soft enough to mash.
Drain, then add the whole milk, butter, white pepper and nutmeg. Mash roughly together to give a flecked mash.
Place the sauce into the base of a baking dish, then top with the mash.
To serve immediately, bake the fish pie at 190 C fan for 15-20 minutes.
Any leftover fish pie can be kept refrigerated for up to 3 days or frozen and kept for up to 1 month.
Our yummy Fish Pie is a firm favourite with little diners, and the perfect way to introduce toddlers to fish. It contains tender bite-sized pieces of pollock gently cooked in a creamy cheese and leek sauce, topped with a potato and carrot mash.