3 large (about 700g) potatoes
2 medium leeks
3 fish fillets (about 300g) – cod, haddock, salmon or a mixture (remove bones)
1 tbsp oil
100g (about a cupful) frozen peas
300ml (1⁄2 pint) cheese sauce (half quantity in linked recipe)
A little milk
Knob of butter or unsaturated margarine
Chopping board and knife
Vegetable peeler (or use knife)
Colander or sieve
Put the oven on to gas mark 6 (200°C/400°F) so it can heat up. Peel and cut the potatoes into chunks. Add to a saucepan of boiling water and cook for 15-20 minutes until soft.
Meanwhile, prepare the leeks: cut off the base and the top part of the leaves, remove the outer layer, and cut the leeks in half along their length. Slice the leeks and wash thoroughly under running water. Cut the fish pieces into cubes and remove any bones.
Heat the oil in a frying pan over a medium heat. Fry the sliced leeks for about a minute, then add the cubes of fish and continue cooking for another 5 minutes. Stir in the peas and cook for another minute.
When the potatoes are cooked, drain off the water using a colander or sieve, and mash with a little milk and butter or margarine. Arrange the fish, leeks and peas in an ovenproof dish, pour the cheese sauce over the top. Cover the mixture evenly with the mashed potato, and bake in the oven for 30 minutes until the top is golden.
- Serve with carrots and green beans
- The fish pie can also be mashed or chopped for babies
- Be extra careful about checking for small bones when giving fish pie to babies and young children
A simple, tasty sauce you can use as a dip or as the basis for lots of different family meals
Great as a main meal with some crusty bread, or as a side dish with chicken, fish or meat