A simple fish pie recipe that’s quick and easy to prepare. Best easy meals to cook 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them.
Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened. Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois.
Spoon into an ovenproof dish or 6-8 ramekins. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese. Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
RECIPE TIPSCOOKING FOR BABY TOO This fish pie can be given to your baby once they’re weaned. Leave out the mustard and use a mix of fish that doesn’t include a salty smoked variety. You could use haddock and salmon for example. Ensure there aren’t any bones in the fish.
