Speedy Fish Pie – guest post by Sally Akins

Speedy Fish Pie – guest post by Sally Akins

Sally Akins is a UK Food and Lifestyle blogger, who lives in Shropshire with her husband and their two sons. She blogs at SallyAkins.com and can also be found on Twitter, Instagram and Pinterest

This fish pie is quick and easy to make, and it is suitable for all of the family with a little adaptation.

When your children are little, I think it’s a great idea to sit down to a meal that you can all share together whenever it is possible. Mealtimes are always a good time to chat over what everyone has been doing.

When I started planning this post, the weather was cold and rainy – ideal weather for Speedy Fish Pie. We’re having a spell of good weather now, but I’m sure it will be fish pie weather again before long! It’s fine to use frozen fish fillets in this pie, just defrost them completely in the fridge before you start cooking.

Young babies may not tolerate onions, as they can cause tummy pain, so I would leave them out if you are unsure. I have also left out salt and pepper so that the pie is suitable for younger children. If you are making this just for adults and older childre, feel free to adjust the seasoning to your taste.

You will need to check very carefully for fish bones to make sure you get them all out, and mash your baby’s portion well if they are not ready to chew lumps yet.

I like to serve Speedy Fish Pie with steamed broccoli – you could mash some of the florets into your baby’s portion if they are happy to eat some lumps, or serve it as finger food alongside the pie.

speedy fish pie baby led weaning sally akin
Speedy Fish Pie

(Feeds 2 adults and 2 children)

700g floury potatoes (e.g. Maris Piper), peeled and sliced 3-4mm thick

300g skinless white fish, e.g cod, unsmoked haddock, pollack

200ml full fat milk (or more, as needed)

3 spring onions (OPTIONAL)

100g plain full fat fromage frais

50g mild cheddar
Bring a large pan of water to the boil and add the sliced potatoes. Cook for 10-12 minutes or until tender (check with a sharp knife).

While they are cooking, put the fish in a deep frying pan and pour over enough milk to cover. Top and tail the spring onions (if you are using them) and remove the outer layer, then slice them into 0.5cm slices. Add to the pan with the fish and milk.

Bring the milk to the boil and then reduce the heat, simmer for 6-8 minutes until the fish is cooked through and flakes easily.

Use a slotted spoon to remove the fish and onions from the milk – you can discard the onions now if you wish. Check over the fish very carefully to remove any bones. Pour the milk into a jug – you need around 100ml and there easily be should be more than this.

Pre-heat the oven to 200C/Gas6

Drain the potatoes and mash until smooth, a potato ricer will give the smoothest results. Next use a wooden spoon to beat in 100ml of the warm milk and the fromage frais. Fold in the flaked fish, and then spoon the mixture into a shallow dish that can go in the oven.

Sprinkle over the cheese, and then cook in the middle of the oven for about 10 minutes, or until the surface is golden and crunchy (you may want to avoid the crunchy bits for very young children!)


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