Fish and Potato Pie2012-05-10
- Course: Lunch
- Servings : 8 Toddler
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
I actually had butterflies in my tum when feeding this pie to Harry tonight. After a full day of cooking and testing in the smallest most ill equipped kitchen you have ever seen, I needed him to like it.
He liked it. And with a bit of salt and pepper, so did the man child.
Tip: If you are making this for an adult or toddler, season with salt and pepper, stir the mashed potato into the pie and top with sheet of puff pastry. Pop it in the oven for 15 minutes until pastry is perfectly puffed.
Nutrition Note: Fish is low in fat, high in protein and an excellent source of omega 3 essential fatty acids.Join us on Facebook for other foodie bits and pieces.
- 1 large potato, peeled and diced
- 1 tbs milk
- 1 leek, finely sliced (or 1 small brown onion)
- 2 tbs butter
- 500g white boneless fish, cubed (I used perch)
- 2 tbs fresh parsley, chopped
- 1 bay leaf
- 1 heaped tbsp flour
- ½ cup vegetable stock
- 1 cup milk
- ½ cup frozen peas
- ¾ cup cheese, grated
Bring a saucepan of water to the boil, add potato and cook until tender. Roughly fork mash with one tablespoon of milk and set aside -
Melt 1 tbs of butter in a saucepan, add the leek and sauté until clear. Add the remaining butter and stir until melted, then add the flour. Once combined, pour in the milk and stock. Use a whisk to stir continuously until just boiling. Lower the heat -
Add the fish, parsley and bay leaf. Simmer together for 5 - 10 minutes then add the peas -
At this stage the sauce should be quite thick. Remove the bay leaf, and stir through the cheese. Once melted remove from heat -
Fork mash the fish till it flakes apart. Divide into small portions and top with mashed potato and a sprinkle of cheese. Cover and freeze or serve immediately -
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