Fish Pie

Serves 3, stage 3 weaning portions.


  • 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




  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.