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.