Fish Pie

Serves 3, stage 3 weaning portions.

Ingredients:

  • 1 of rapeseed oil
  • 150g salmon
  • 150g hake or cod fillets
  • 400ml of baby’s usual milk
  • 1 onion, finely chopped
  • 1 leek, trimmed and thinly sliced
  • 30g frozen peas
  • 25g plain flour
  • 25g butter/margarine
  • 25g mild cheddar cheese, grated
  • 30g fresh brown breadcrumbs
  • 3 medium potatoes, washed, peeled and chopped into small pieces

 

 

Method:

  1. Preheat the oven to 190 degrees Celsius.
  2. Cover in tinfoil and bake the salmon fillet and cod fillets for 15-20 minutes until cooked through.
  3. Place the potatoes into a saucepan and cover with water. Bring them to the boil and simmer until tender. Once cooked, remove from the heat, drain and mash together with 50ml of the milk and a knob butter.
  4. As the potatoes are cooking, heat the oil and the rest of the butter in a saucepan and add the onion and leek.
  5. Stir in the flour and allow to cook for 1 minute.
  6. Gradually add 350mls of the milk, continuously stirring, until you have a smooth sauce and bring it to the boil.
  7. On a separate plate, flake the fish, removing skin and any bones.
  8. Stir the fish and peas through the sauce and pour the mixture into a small oven proof dish.
  9. Top with a thin layer of the mashed potato. Sprinkle with the cheese and breadcrumbs.
  10. Bake for 20-25 minutes until golden allow to cool and serve.
  11. Left overs can be frozen in small lidded freezer pots for up to 3 months, just make sure to write the date on the item you are freezing.