top of page

Fish Pie and Peas

Fish Pie is a great ‘go to’ dish. I found it perfect for the first stages of weaning; when it was blended to a puree my daughter enjoyed it a lot. As your baby progresses it is a great mixed-texture meal and finally, it’s perfect for the whole family to enjoy.

Untitled design-4.jpg

500g potatoes, peeled and chopped

200ml oat milk (can use other milk alternatives such as rice or soya)

15g of dairy free butter (or olive oil or sunflower spread)

1 small onion, diced 

150g fish pie mix (cod, salmon, smoked haddock)

small bunch chives, finely chopped (optional)

handful fresh sweetcorn (frozen suitable)

handful fresh peas (frozen suitable)

15g plain flour 

  • Preheat the oven to 180°C

  • Put the peeled and chopped potatoes into a saucepan and pour enough water to cover them; cover pan and bring to a boil; allow to simmer until tender

  • Drain the potatoes when cooked and mash with a knob of butter and splash of milk

  • In another pan, put 15g of butter, 15g plain flour and onion and gently heat until the butter has melted, stirring regularly; cook for 1 minute

  • Gradually, mix in the milk using a whisk; bring to a boil, stirring to avoid lumps and cook until thickened

  • Take off the heat and add the fish mix; stir in properly and spoon into an ovenproof dish or small ramekins

  • Spoon the mashed potatoes on top

  • Pop into the oven for 20 minutes or until golden and bubbling at the edges

  • Cool properly and enjoy with your little one 

Note: The fish pie, if cooked in an ovenproof dish, can be portioned in freezer containers. When ready to use, ensure it has thawed properly and reheated fully before serving.


bottom of page