Mini fish pie
This min fish pie is designed for kids, very funny looking and tastes very well!
Yield
5 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375 | grams |
potatoes
peeled and diced |
|
| 55 | grams |
butter
|
|
| 250 | grams |
onions
finely chopped |
|
| 1 | tablespoon |
all-purpose flour
or whole wheat |
|
| 125 | grams |
cod fillets
skinned and cubed |
|
| 125 | grams |
salmon fillets
skinned and cubed |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1.5 | tablespoon |
milk
or low-fat, non-fat |
|
| 75 | millilitres |
milk
or low-fat, non-fat |
|
| 50 | millilitres |
vegetable stock
|
|
| 25 | grams |
peas, frozen
|
*
|
| 50 | grams |
cheddar cheese
grated |
|
| 1 | large |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375 | grams |
potatoes
peeled and diced |
|
| 55 | grams |
butter
|
|
| 2.5E+2 | grams |
onions
finely chopped |
|
| 15 | ml |
all-purpose flour
or whole wheat |
|
| 125 | grams |
cod fillets
skinned and cubed |
|
| 125 | grams |
salmon fillets
skinned and cubed |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 23 | ml |
milk
or low-fat, non-fat |
|
| 75 | millilitres |
milk
or low-fat, non-fat |
|
| 5E+1 | millilitres |
vegetable stock
|
|
| 25 | grams |
peas, frozen
|
*
|
| 5E+1 | grams |
cheddar cheese
grated |
|
| 1 | large |
eggs
lightly beaten |
|
Directions
Preheat the oven to 180C/gas 4.
Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15 to 20 minutes, or until tender.
Drain and mash with the milk and half butter until smooth.
Season for babies over one.
Melt the remaining butter in a saucepan, add the onion and sauté until softened.
Add the flour and cook for 30 seconds, stirring.
Gradually stir in the milk and then the stock.
Bring to the boil and cook for one minute.
Add the fish with the parsley and bay leaf.
Simmer for about 3 minutes and then stir in the peas and cook for one minute.
Remove the bay leaf and stir in the cheese until melted.
Season with a little salt and pepper.
Divide the fish between 3 ramekin dishes and top with the mashed potato.
Brush with the lightly beaten egg.
Heat through in the oven for about 15 minutes and finish off for a few minutes under a preheated grill until golden.
Use vegetables to make a face on the pies before serving.
