Comforting fish pie

Yummy fish pie to tempt fish-phobic little cooks!

Aprons on? Let‘s Cook!

10-15 minutes
30-40 minutes

My little one refused to eat any kind of fish for the first five years of his life, but this yummy fish pie is now one of his favourites! We mix up the fish we use and sometimes include prawns, plus you can add cauliflower and/or squash to the mash to add to the variety of veggies (and therefore nutrients) served up with this dish!

Ingredients

  • 1kg sweet potatoes
  • 200g cream cheese
  • 100ml stock
  • 700g white fish such as cod (or get fish pie mix from the fishmongers)
  • 1 cup frozen peas
  • 1 cup frozen sweetcorn
  • 2 big handfuls of spinach
  • Handful of cheddar cheese
  • Handful of cherry tomatoes
  • Knob of butter
  • Salt & pepper

Equipment

  • Knife
  • Potato peeler
  • Pie dish
  • Grater

Allergens

Dairy

Directions

1 Preheat the oven to 200°C/400°F/gas 6
2 Peel the sweet potatoes, cut into 2cm chunks and boil for around 10 minutes until soft
3 Gently heat the cream cheese and stock, stirring regularly
4 Add the fish, peas, sweetcorn and spinach and stir thoroughly
5 Transfer the mixture into a pie dish, add a knob of butter and pinch of salt to your sweet potato and mash until smooth
6 Cover your fish mixture with the sweet potato mash and sprinkle with grated cheese
7 Cut your cherry tomatoes in half and pop them on top, you can make a face or a love heart if you’re feeling creative!
8 Pop it in the oven for 30-40minutes until golden. If the tomatoes start to burn pop some foil over the top for the remaining cooking time

Fun fact! Sweet potatoes are a good source of fibre when eaten with the skin on. Sweet potatoes offer other nutrients such as potassium, iron and vitamin B-6

Comforting fish pie

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