Mini Fish Pies


Mini Fish Pies

Individual portions make food much more appealing to little tummies.


4 potatoes
75g unsalted butter
5 tbsp milk
3 tbsp Parmesan cheese, grated
1 egg, lightly beaten
salt and pepper to taste
1 shallot, diced
2 tbsp white wine vinegar
30 g flour
300 ml fish stock
4 tbsp double cream
1.5 tsps fresh dill or chives, chopped
Salt & pepper
200 g salmon, skin removed & cut into 2 cm chunks
200 g cod, skin removed & cut into 2 cm chunks
50 g frozen peas


  1. Pre-heat the oven to 200C/400F.
  2. Boil the potatoes in salted water. Drain and mash with 30g of butter, milk and parmesan. Season to taste.
  3. To make the sauce, melt the remaining 45g of butter and sauté the shallot for 5–6 minutes until soft.
  4. Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock and cook over a medium heat, stirring continuously. Bring to the boil and cook until thickened.
  5. Remove from the heat and stir in the cream and the chopped dill/chives. Season well.
  6. Divide the fish and peas among 4 large ramekins and pour over the sauce.
  7. If you have time allow the fish mixture to cool making it easier to cover with the mashed potato.
  8. Brush the potato topping with a little beaten egg. Bake for 25 minutes.
  9. Follow this up with some fresh fruit as part of lunch or dinner for a 9-12 month old.

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