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• Children's Recipes

Fishy Pie

Suitable for 18+ months (Serves 4)

Ingredients:

• 1 tbsp olive oil
• 1 finely chopped onion
• 1 finely chopped celery stick
• 1 peeled and finely chopped carrot
• Small handful of spinach leaves, tough stalks removed and finely shredded
• 250ml full-cream milk
• 4 tsbp double cream
• 55g mature grated Cheddar cheese
• 1 tsp Dijon mustard
• 2 tbsp finely chopped fresh parsley
• Squeeze of fresh lemon juice
• Salt & black pepper
• 225g of skinless, boneless undyed smoked haddock, cut into pieces
• 225g of skinless, boneless cod fillet, cut into pieces
• 1 Sheet of ready-rolled puff pastry
• 1 beaten egg, to glaze

Method:

1. Preheat the oven to 200°C/gas mark 6
2. Heat the oil in a frying pan, add the onion and sauté for 5 minutes, or until softened, then add the celery and carrot and sauté for 3 minutes, add the spinach and cook for a further 2 minutes, or until tender
3. Stir in the milk, cream and bring to a boil. Turn off the heat and stir in the Cheddar cheese, mustard, parsley and lemon juice.
4. Season to taste
5. Place the fish in an ovenproof dish and then top with the creamy vegetable sauce.
6. Place the pastry on a lightly floured work surface. Make fish and starfish shapes using biscuit cutters and then arrange on top of the fish pie. Brush the pastry shapes with beaten egg and bake for 20-25 minutes, or until the fish is cooked and the pastry shapes have risen and are a golden brown colour.

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