Fish Pie
Brought to you by the fine folks at The Baby-led Weaning Cookbook, an excellent resource for parents who aren’t thrilled about the idea of washing a blender nine times a day after preparing special three—course meals of mushy stew for a six-month old.
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Ingredients
- Potatoes 14 oz (400 g)
- Carrots not included in the original recipe but always in season at our house
- White fish fillet 10-½ oz (300 g) (Pollack, cod, haddock)
- Milk 6 fl.oz. (180 ml)
- Butter 1-½ Tbsp. (20 g)
- Flour 1-½ Tbsp. (15 g)
- Parsley fresh, 1 Tbsp.
- Black Pepper freshly ground
- Cheese grated, 2 oz. (60 g)
Instructions
- Start boiling the potatoes because they take ages to cook.
- Cook the carrots until just done.
- Simmer the fish in another saucepan with 4 fl.oz. of milk for about 10 minutes until cooked through.
- Remove the fish with a slotted spoon and reserve the milk.
- When the potatoes are cooked, mash them up with some of the uncooked milk and a good slab of butter.
- Preheat the oven to 400° F (200°C).
- Melt another chunk of butter in a saucepan. Add the flour and whisk together. Remove from heat. Pour in the reserved milk and the leftover milk. Stir constantly.
- Return the pan to the heat, bring to a boil, keep stirring.
- Reduce the heat and simmer until thickened, stirring all the time.
- Combine the sauce with the fish, the parsley, the carrots and the black pepper.
- Pour into an ovenproof dish.
- Spread the mashed potatoes on top. Sprinkle with the grated cheese.
- Bake for 20-30 minutes until golden.